Cardamom is the secret ingredient that makes these super-simple meringues special. Serve with a fruit compote and whipped cream if you like.
Although I followed the baking instructions and only baked them for 60 minutes, they burned on the bottom. The cardamum flavour was extremely subtle, hardly discernable. The meringues were an unattractive brown shade due to the cardamum. - 29 Sep 2008
My husband is Iranian, and cardamon is a common spice among their recipes. We loved them specially with Chay (hot Iranian tea). Thank you! - 29 Sep 2008
Very light dessert and easy to make. I love cardamum, 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. - 29 Sep 2008