Cardamom Meringue Cookies

Cardamom Meringue Cookies

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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.

Cardamom Meringue Cookies
Cook time
Total time
Serves: 40
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon ground cardamom
  • ⅔ cup granulated sugar
  1. Heat the oven to 250 degrees F.
  2. Add egg whites, cream of tartar and cardamom to a bowl and beat until frothy.
  3. Gradually add the sugar, continuing to beat, until you have glossy, firm peaks.
  4. Pipe small dollops (about 2 inches in diameter) onto a parchment paper-lined baking sheet and bake for 40 minutes.
  5. 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.


  1. Nagi@RecipeTinEats says:

    YES I have that problem too! I use yolks for brushing and making “paste” type things so often, I end up making egg white omelettes (booooring!!)

    I love cardamon. In fact, I’m about to try something today with cardamon – a Yotam Ottolenghi chicken rice dish. He uses cardamon a lot – you’d love him! (Pics in his book are fab too :)

    I love the way you switch between your two styles. Not sure which I love better!

    • Nicole B. says:

      I flipped through a Yotam Ottolenghi cookbook in a bookstore once and liked the photography a lot. Really have to start using cardamom in savory dishes, the chicken rice dish sounds great! :)

  2. Kevin | KevinIsCooking says:

    LOVE the light scene depicted in this shot. So pillowy soft indeed! White is so difficult and you captured it all so beautifully. Again. :)
    As for cardamom, highly underused in American recipes and I always enjoy its subtly in flavoring foods.
    BTW, that video series I purchased of yours ROCKS.

    • Nicole B. says:

      So great to hear that you like the videos, Kevin!! And, of course, thank you for the nice compliments about this photo as well, makes me smile. ?

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