Cardamom meringues

    Cardamom meringues

    25saves
    1hr45min


    49 people made this

    About this recipe: A very simple recipe for meringues with a hint of cardamom. Try them with a ginger rhubarb compote and whipped cream.

    Ingredients
    Serves: 40 

    • 3 egg whites
    • 200g (7 oz) caster sugar
    • 3/4 teaspoon ground cardamom

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat oven to 140 C / Gas mark 1. Line baking trays with baking parchment.
    2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Quickly beat in the cardamom. Drop by rounded spoonfuls onto the prepared baking trays.
    3. Bake for 60 to 90 minutes in preheated oven, until meringues are completely dried out. Let cool before peeling off of the sheets. Store in an airtight container for up to 1 month.

    Watch how!

    Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

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    Reviews (6)

    ReeveofKnoxshire
    1

    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

    by
    1

    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

    by
    1

    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

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