These are the BEST meringues!! I ate the entire batch myself. A very simple recipe for meringues with a hint of cardamom.

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
40
Yield:
40 cookies
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C). Line cookie sheets with foil or parchment paper.

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  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Quickly beat in the cardamom. Drop by rounded spoonfuls onto the prepared cookie sheets.

  • Bake for 60 to 90 minutes in the preheated oven, until cookies are completely dried out. Let cool before peeling off of the sheets. Store in an airtight container for up to 1 month.

Nutrition Facts

21 calories; protein 0.3g 1% DV; carbohydrates 5g 2% DV; fat 0g; cholesterol 0mg; sodium 4.2mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/11/2002
Although I followed the baking instructions and only baked them for 60 minutes they burned on the bottom. I had successfully tried the Peppermint Meringues from this website the day before but they cooked at a lower temperature 225 deg. for 90 minutes. The cardamom flavor was extremely subtle hardly discernable. The meringues were an unattractive brown shade due to the cardamom. Read More
(26)

Most helpful critical review

Rating: 3 stars
01/12/2005
These were interesting. I guess I don't like cardamom enough to have it as a main flavor of anything. I'm used to cooking with it in asian/Indian dishes used as a flavor enhancer. But I guess you can use any flavoring (mint amaretto) and get great mereingues from it. Great for a low-carb snack if you have to prepare one for a pot-luck or something. Read More
(9)
31 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5
Rating: 4 stars
12/11/2002
Although I followed the baking instructions and only baked them for 60 minutes they burned on the bottom. I had successfully tried the Peppermint Meringues from this website the day before but they cooked at a lower temperature 225 deg. for 90 minutes. The cardamom flavor was extremely subtle hardly discernable. The meringues were an unattractive brown shade due to the cardamom. Read More
(26)
Rating: 4 stars
07/03/2005
Very light dessert and easy to make. I used splenda instead of sugar and it was a little too sweet. I love cardamom but I have to admit that I'm not really sure it went well in this recipe. I think almond extract would probably go better. I used an airbake sheet and a silicone mat and had beautiful golden crisp meringues in about 75 minutes at 285 degrees (my oven runs a little cool). The texture was light and wonderful. It would make an excellent base for a layered fruit and cream dessert or to make a bowl or base for ice cream although I would definitely decrease the sugar. The texture was less of a meringue and more of a light airy biscuit. Read More
(20)
Rating: 4 stars
05/27/2007
I followed the recipe just before the part where the cardamom is added but instead of the cardamom I used 3/4 tsp ground cloves because I love cloves. I also adjusted the oven temp to 250 when I noticed the cookies were beginning to crack and leaving them in for only an hour cooked them completely. While I was beating the egg whites I never did get really stiff peaks so I tried adding 1/8 tsp cream of tartar in the hopes it would set up better but it must have been really humid in my house because the most they could muster was a little stiffer than a soft peak which made the cookies flat like medallions instead of pointy like kisses. They still tasted great (gourmet even!) but next time I think I'll only add 1/2 tsp cloves because 3/4 tsp gives the cookies a little too much bite. Read More
(18)
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Rating: 3 stars
01/12/2005
These were interesting. I guess I don't like cardamom enough to have it as a main flavor of anything. I'm used to cooking with it in asian/Indian dishes used as a flavor enhancer. But I guess you can use any flavoring (mint amaretto) and get great mereingues from it. Great for a low-carb snack if you have to prepare one for a pot-luck or something. Read More
(9)
Rating: 1 stars
01/21/2007
My family just didn't care for the cardamom flavoring. They said the cookies reminded them of the taste of bratwurst! Read More
(8)
Rating: 5 stars
01/08/2007
These cookies were quick to prepare easy to make and fabulous! I had no problems with stickiness although one batch was fluffier than the other. I used chocolate chips and dried cranberries for a unique flavor. Read More
(7)
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Rating: 5 stars
09/08/2003
I loved this recipe it wasn't to hard and my family likes it and want's it again. Read More
(6)
Rating: 1 stars
10/27/2003
I was so excited about this recipe but the kids wouldn't even try them and my husband didn't care for them. So I took them over to the inlaws who said they tasted medicinal. I guess they're not my cup of tea! Read More
(6)
Rating: 5 stars
08/12/2003
My husband is Iranian and cardamon is a common spice among their recipes. We loved them specially with Chay (hot Iranian tea). Thank you! Read More
(6)
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