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Reviewed: May 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.

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vestarita

	Cooking Level: Intermediate Living In: Athens, Georgia, USA
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Reviewed: Mar. 20, 2007

I followed this recipe exactly and the results were really great. I love the subtle cardamom flavor.

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Reviewer:

Nonna

	Living In: Houston, Texas, USA
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Reviewed: Jan. 21, 2007

My family just didn't care for the cardamom flavoring. They said the cookies reminded them of the taste of bratwurst!

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Mothersweetness


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Reviewed: Jan. 8, 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.

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sammyshaddy


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Reviewed: Oct. 4, 2005

These are perfect for a winter day, cuddled up by the fireplace with a good book. *Siiigh* I ate the whole batch myself as well. Perfect.

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Cookielover


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Reviewed: Jul. 3, 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.

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MBERRYBLUE


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Reviewed: Jan. 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.

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YHWH Bread of Life

	Cooking Level: Expert Living In: Newark, Delaware, USA
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Reviewed: Oct. 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!

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LABARBERA

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Webster, New York, USA
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Reviewed: Sep. 25, 2003

Quick and easy! If you love meringue cookies! Special and different enough for gift giving, but package carefully! Great with coffee or chai!

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Reviewer:

STACEYHSMOM1


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Reviewed: Sep. 8, 2003

I loved this recipe it wasn't to hard, and my family likes it and want's it again.

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MINNDIE


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Reviewed: Aug. 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!

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Casandra Yaz

	Cooking Level: Intermediate Living In: Katy, Texas, USA
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Reviewed: Feb. 4, 2003

I had never eaten a merainge before this. I chose the recipe because it does not call for egg yolks or any oil. I think I overdid it on the cardamon..but more than anything I think I am just not a merainge fan. The kids claimed they did not like them, but kept munching on them. Maybe I will try a different flavor next time.

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UMM-OMAR

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Amman, Amman, Jordan
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Reviewed: Dec. 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.

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Reviewer:

KIMAR


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Reviewed: Aug. 29, 2002

I thought the cookies tasted 'different', but I couldn't stop eating them! Definitely will make them again.

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PHINKI


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Reviewed: Aug. 29, 2002

Everyone loved these cookies!

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neiciebeans

	Cooking Level: Expert Home Town: Warsaw, Indiana, USA
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