Cardamom Meringue Cookies
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.
Servings: 40 cookies
Calories (Estimated): 14kcal
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:
- 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. (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:
*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 the bowl is much wider than the space the beaters occupy, it becomes difficult to get the egg whites to stiff peaks.
