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.
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Ingredients:
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) and 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, then turn the oven off and without opening the oven door, let the cookies cool in the closed oven for another hour.
Recipe notes & tips:
- The reason why you need to make sure that your mixing bowl and beaters are very clean is because any fat of any sort 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.) 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 cardamom sweets:
See all cardamom recipes →
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Full Printable Recipe
Cardamom Meringue Cookies
Ingredients
- 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.
Easyfoodsmith
The cookies sound insanely delicious .Your description made me crave them!
Nicole B.
So glad to hear that, thank you so much for your kind words, Taruna. :)
Kathleen | Hapa Nom Nom
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 :)
Nicole B.
Thank you so much, Kathleen, I did like their cute cloud-like look too. :) A great weekend to you as well!
mila furman
You know I gotta start playing more with cardamom. This recipe looks divine. And you KNOW how I feel about your pictures :) Swoon.
Nicole B.
Thank you, Mila! And me too, actually, I really need to start using cardamom in savory dishes. :)
Mary Ann | The Beach House Kitchen
I love the flavor of cardamom Nicole. These meringues look just heavenly! That photo is gorgeous!
Nicole B.
Thank you so much, Mary Ann! :)
Kevin | KevinIsCooking
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.
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. ?
Louise | Cygnet Kitchen
They look dreamy Nicole, I love cardamom spiced meringue! Lovely shot! x
Nicole B.
Thank you so much, Louise!