Cardamom rose meringues

    1 hour 45 min

    Light and crispy meringues flavoured with delicate rose extract and cardamom.

    2 people made this

    Serves: 12 

    • 2 egg whites
    • 1/4 teaspoon cream of tartar
    • 125g caster sugar
    • 60ml water
    • 2 teaspoons rose extract
    • 1/4 teaspoon ground cardamom
    • 1/8 teaspoon salt
    • 1 drop red food colouring (optional)

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

    1. Preheat oven to 120 C / Gas ½. Line a baking tray with parchment paper.
    2. In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
    3. Make a syrup by placing sugar, water, rose extract, cardamom, salt and food colouring in a saucepan and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly. Very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
    4. Drop by the spoonful or pipe into rosettes with a star nozzle onto the prepared baking tray.
    5. Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven and allow them to cool inside the oven to finish baking the insides.

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    Reviews in English (10)


    this recipe was delightful, simple to make and beautiful results! I followed the rosewater substitution that you provided and it worked beautifully. Unless you're making enormous meringues, I would guess the yield is closer to 20+ per batch. These were perfect for people trying to avoid high fat, white flour or gluten. The guests all seemed to really enjoy these and they were very easy to make. Thank you.  -  23 Sep 2011  (Review from Allrecipes US | Canada)


    very good and also very different.  -  28 Jan 2012  (Review from Allrecipes US | Canada)


    i used 2 Tbsp of rose syrup instead of water or extract and just accounted for it by decreasing the water. so easy and such lovely delicate flavor. thank you for this wonderful recipe!  -  23 Apr 2012  (Review from Allrecipes US | Canada)