Cardamom Meringue Cookies

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.

For more cardamom sweets, also check out this lemon cardamom cake and these cinnamon rolls with apricot cream cheese frosting!

Recipe ingredients:

Recipe notes & tips:

• Please make sure that the mixing bowl and beaters you are using are very clean. That is because any fat will mess up the formation of the meringue.
• Be sure to use a fairly narrow mixing bowl to make the meringue in. You want the beaters to fill out most of its volume (as shown in the photo for step 2 below.) If your bowl is much wider than the space that your beaters occupy, it becomes difficult to get the egg whites to stiff peaks.

How to make the cookies:

See full ingredients & instructions in the recipe card below!

Step 1. Heat the oven to 250 degrees F., then 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 and 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.

More delicious cardamom sweets:

See all cardamom recipes →

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

Cardamom Meringue Cookies

The Spice Train

These delicious 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.

4.34 from 6 votes

Cook ModePrevent your screen from going dark

Print Share on Fb Pin

Prep Time 15 mins

Cook Time 1 hr 40 mins

Total Time 1 hr 55 mins

Course Dessert

Cuisine French

Servings 40 cookies

Calories (estimated) 14 kcal

Equipment:

• measuring cups and spoons
• narrow mixing bowl
• standing mixer or handheld mixer
• piping bag with tip (a 1M or a French tip work well)
• parchment paper
• baking sheet

Ingredients:

  

1x2x3x

• ▢ 3 egg whites*
• ▢ ¼ teaspoon cream of tartar
• ▢ ½ teaspoon ground cardamom
• ▢ ⅔ cup granulated sugar

Instructions:

 

• Heat the oven to 250 degrees F.
• Add egg whites, cream of tartar and cardamom to a bowl** and whip until frothy.
• Gradually add the sugar, continuing to whip, 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:

*One egg white weighs about 30 grams, in case you have a bunch in the fridge and lost track.

**Be sure to use a fairly narrow bowl so that your beaters fill out most of its volume. If your bowl is much wider than the space that your beaters occupy, it becomes difficult to get the egg whites to stiff peaks.

Nutrition Information (Estimated):

Calories: 14kcalCarbohydrates: 3.4gProtein: 0.3gSodium: 3mgPotassium: 8mgSugar: 3.4g

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: flavored meringue cookies, meringue cookies