A very simple recipe for meringues with a hint of cardamom. Try them with a ginger rhubarb compote and whipped cream.
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These are the only meringues I'll ever make again; there is no better recipe, I am convinced! I've tried lots, and most called for 2-3 cups of sugar per 2 whites--zooks! They were very easy to make (although I whipped them by hand, which took over half an hour, without stopping). Anyroad, they whipped and baked and tasted perfect. By-the-bye, I put in some more cardamom because I always put in more of that sort of thing. Whew. Many thanks! - 30 Sep 2010
My husband is Iranian, and cardamon is a common spice among their recipes. We loved them specially with Chay (hot Iranian tea). Thank you! - 15 Sep 2008
Very light dessert and easy to make. I love cardamom, but I have to admit that I'm not really sure it went well in this recipe. I think almond extract would probably go better. I used an airbake sheet and a silicone mat and had beautiful golden crisp meringues in about 75 minutes. The texture was light and wonderful. The texture was less of a meringue and more of a light airy biscuit. - 15 Sep 2008