"These are the BEST meringues!! I ate the entire batch myself. A very simple recipe for meringues with a hint of cardamom. " — GODGIFU
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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.
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.
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.
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.
My family just didn't care for the cardamom flavoring. They said the cookies reminded them of the taste of bratwurst!
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.
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!
My husband is Iranian, and cardamon is a common spice among their recipes. We loved them specially with Chay (hot Iranian tea). Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: < 1
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