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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.
This post was originally published on Aug. 18, 2015.
How to make cardamom meringue cookies:
This recipe is easy to make and a great way to use up leftover egg whites.
Heat your oven to 250 degrees F., then add 3 egg whites, 1/4 teaspoon cream of tartar and 1/2 teaspoon ground cardamom into a clean mixing bowl. Beat the mix with your standing or electric mixer until the egg whites get frothy.
(The reason why you need to make sure that your bowl and beaters are clean is because any fat of any sort will mess up the formation of the meringue.)
Slowly add 2/3 cup granulated sugar and continue to beat until all the sugar is incorporated and you have firm, glossy peaks.
Grab a piping bag and a tip of your choice (the 1M or the French tip work well here) and pipe about 40 cookies onto a parchment-lined baking sheet.
Bake the cookies for 40 minutes, then turn the oven off and let the cookies cool in the closed oven for another hour.
Recipe Tip:
Be sure to use a fairly narrow bowl so that your beaters fill out most of its volume (as you can see in the second process photo above). If your bowl is much wider than the space that your beaters occupy, it becomes difficult to get the egg whites to stiff peaks.
More delicious desserts with cardamom:
- Cardamom Donuts with Cinnamon Sugar
- Raspberry Apple Crisp
- Lemon Cardamom Cake
- Lemon Cardamom Bundt Cakes
Cardamom Meringue Cookies
Ingredients:
- 3 egg whites*
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cardamom
- 2/3 cup granulated sugar
Instructions:
- 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 1 inch 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.
Notes:
Nutrition
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The cookies sound insanely delicious .Your description made me crave them!
So glad to hear that, thank you so much for your kind words, Taruna. :)
Oh my, these are lovely, Nicole. They looks like little clouds. I’m a big fan of meringue cookies and the Swedish side of me loves anything with cardamom in it. Hope you have a wonderful weekend :)
Thank you so much, Kathleen, I did like their cute cloud-like look too. :) A great weekend to you as well!
You know I gotta start playing more with cardamom. This recipe looks divine. And you KNOW how I feel about your pictures :) Swoon.
Thank you, Mila! And me too, actually, I really need to start using cardamom in savory dishes. :)
I love the flavor of cardamom Nicole. These meringues look just heavenly! That photo is gorgeous!
Thank you so much, Mary Ann! :)
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.
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. ?
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!
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! :)
They look dreamy Nicole, I love cardamom spiced meringue! Lovely shot! x
Thank you so much, Louise!