Light and crispy meringues flavoured with delicate rose extract and cardamom.
If you want to use pure rosewater instead of essence or extract - you will need 2 tablespoons of rosewater. Reduce the water in the recipe if using rosewater.
If using a very runny food colouring, reduce the water a little bit - too much water in the meringues will cause them to leak while baking and form sugary pools at the base.
this recipe was delightful, simple to make and beautiful results! I followed the rosewater substitution that you provided and it worked beautifully. Unless you're making enormous meringues, I would guess the yield is closer to 20+ per batch. These were perfect for people trying to avoid high fat, white flour or gluten. The guests all seemed to really enjoy these and they were very easy to make. Thank you. - 23 Sep 2011 (Review from Allrecipes USA and Canada)
very good and also very different. - 28 Jan 2012 (Review from Allrecipes USA and Canada)
i used 2 Tbsp of rose syrup instead of water or extract and just accounted for it by decreasing the water. so easy and such lovely delicate flavor. thank you for this wonderful recipe! - 23 Apr 2012 (Review from Allrecipes USA and Canada)