Cardamom Rose Meringues Recipe -
Cardamom Rose Meringues Recipe
  • READY IN hrs

Cardamom Rose Meringues

Recipe by  

"These light, fluffy meringues with the delicate flavor of rose are enhanced by a kiss of cardamom."

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Ingredients Edit and Save

Original recipe makes 12 meringue cookies Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    1 hr 45 mins


  1. Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment 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. Place sugar, water, rose extract, cardamom, salt, and food coloring 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, and 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 spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
  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.
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  • Cook's Notes
  • Don't make meringues on days with high humidity, or they won't dry right and might collapse.
  • If using a very liquidy food coloring, 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.
  • To substitute rosewater for extract, 1 tablespoon. of rosewater is equal to 1 teaspoon extract. Reduce the water in the recipe if using rosewater.

Reviews More Reviews

Sep 26, 2011

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.

Jan 28, 2012

very good and also very different.


9 Ratings

Apr 23, 2012

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!

Apr 15, 2012

The flavor is out-of-this-world amazing! However, I had trouble keeping my meringues from browning. I lowered the temp to 225 and still they got toastier than I like. Hence the 4 stars.

Apr 05, 2012

Ohhhhh, Chikalin, thank you for this unique, special and yet soooo easy recipe! I had just bought a bottle of rose water on a whim, having no idea what to do with it and then I happened to come across your recipe referenced on a Passover dessert blog (no flour!). I folded in a couple of handfulls of semi-sweet chocolate chips. I ended up with 15 quite large cookies, would have made them smaller but I was too lazy to take out a second cookie sheet. they are lovely, yummy, sophisticated, and different. Thank you SO much for this recipe!

Jul 10, 2012

Delicious and unique! Thank you for the wonderful recipe!

Mar 24, 2015

This Cardamom Rose Meringue recipe is a keeper! I love the classical Persian flavors of rosewater and cardamom together. I replaced the rose extract (2 teaspoons) with rose water (2 tablespoons) and reduced the liquid in the recipe (water) as per the Cook's Notes. Thank you Chikalin for sharing your recipe.

Mar 22, 2015

Superb!! Made approx 60 mini rosette. Very delicate, light pink, airy... Like little fairy cookies! The cardamon is the finishing touch! Serving these with our Birthday Tea at work!


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  • Calories
  • 46 kcal
  • 2%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.6 g
  • 1%
  • Sodium
  • 34 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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