Cardamom Rose Meringues

    (11)
    1 hour 45 minutes

    Light and crispy meringues flavoured with delicate rose extract and cardamom.


    4 people made this

    Ingredients
    Serves: 12 

    • 2 egg whites
    • 1/4 teaspoon cream of tartar
    • 125g caster sugar
    • 60ml water
    • 2 teaspoons rosewater essence
    • 1/4 teaspoon ground cardamom
    • 1/8 teaspoon salt
    • 1 drop red food colouring (optional)

    Directions
    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. Preheat oven to 120 degrees C. Line a baking tray with baking paper.
    2. In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.
    3. Make a syrup by placing sugar, water, rosewater essence, cardamom, salt and food colouring in a saucepan and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly. Very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.
    4. Drop by the spoonful or pipe into rosettes with a star nozzle onto the prepared baking tray.
    5. Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven and allow them to cool inside the oven to finish baking the insides.

    Note:

    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.

    Tip:

    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.

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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (10)

    by
    34

    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)

    by
    16

    very good and also very different.  -  28 Jan 2012  (Review from Allrecipes USA and Canada)

    by
    10

    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)

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