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I found myself with a big bowl of egg whites again the other day (do you have that problem too? I always seem to use many more yolks than whites…) and figured I’d whip them into some pretty meringue cookies. But not just any old meringue cookies, I wanted to flavor this canvas with something more exciting than vanilla (no offense) and chose half a teaspoon of finely ground cardamom. I didn’t exactly know what to expect but I’m happy to report that the result was awesome. Light and crunchy, sweet, citrusy and minty, all in one bite.
- 3 egg whites
- ¼ teaspoon cream of tartar
- ½ teaspoon ground cardamom
- ⅔ cup granulated sugar
- Heat the oven to 250 degrees F.
- Add egg whites, cream of tartar and cardamom to a bowl and beat until frothy.
- Gradually add the sugar, continuing to beat, until you have glossy, firm peaks.
- Pipe small dollops (about 2 inches in diameter) onto a parchment paper-lined baking sheet and bake for 40 minutes.
- Turn the oven off and, without opening the oven door, let the meringue cookies sit for another 60 minutes.
Food Photography and Styling: I set my aperture as wide as I could here to get a very shallow depth of field and create a soft and dreamy look for these delicate cookies. I filled them into a little sweets box I had bought from Michael’s a while ago and lined the box with a piece of thin white packing paper to make it look more inviting and less naked. The composition is a bit of a bull’s eye with the focus smack in the middle of the frame. That’s not generally something I aim for but I thought it worked in this particular case. I lit the scene with natural light from a south-facing window to the left of the set.
Nikon D600, 105mm, f/3.3, 1/100 sec., ISO 640. Natural Light.