These cardamom meringue cookies are light, crunchy, sweet, citrusy and minty all in one bite. The touch of ground cardamom adds a new and delicious twist to the classic. The recipe is easy to make and a great way to use up leftover egg whites.
Recipe ingredients:
How to make the cookies:
See full ingredient amounts and instructions in the recipe card below!
Step 1. Heat the oven to 250 degrees F. Add egg whites, cream of tartar and cardamom to a very clean mixing bowl. Whip the mix with your standing or electric mixer until the egg whites get frothy.
Step 2. Slowly add the sugar. Continue to whip until all the sugar is incorporated and you have firm, glossy peaks.
Step 3. Grab a piping bag and a tip of your choice (I like to use a 1M or a French tip). Pipe about 40 cookies (each about 1 inch in diameter) onto a parchment paper-lined baking sheet.
Step 4. Bake the cookies for 40 minutes. Turn the oven off and without opening the oven door, let the cookies cool in the closed oven for another hour.
Full Recipe
Cardamom Meringue Cookies
Equipment:
Ingredients:
Method:
- Heat the oven to 250 degrees F.
- Add egg whites, cream of tartar and cardamom to a bowl** and whip until frothy. (Make sure that the bowl and the beaters are very clean. If there's any fat in the bowl it will mess up the formation of the meringue.)3 egg whites*, ¼ teaspoon cream of tartar, ½ teaspoon ground cardamom
- Gradually add the sugar, continuing to whip, until you have glossy, firm peaks.⅔ cup granulated sugar
- Pipe small dollops (about 1 inch in diameter) onto a parchment paper-lined baking sheet. Bake for 40 minutes.
- Turn the oven off and without opening the oven door, let the meringue cookies sit for another 60 minutes.
Recipe notes:
Nutrition (estimate only):
More baked treats with cardamom:
- For two delicious fruit recipes, try this lemon cardamom loaf cake or this apple frangipane tart.
- These light and airy baked cardamom donuts are delicious and very easy to make.
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