Cardamom Rose Meringues

Cardamom Rose Meringues

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chikalin 19

"These light, fluffy meringues with the delicate flavor of rose are enhanced by a kiss of cardamom."
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1 h 45 m servings 46 cals
Serving size has been adjusted!

Original recipe yields 12 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 ...

very good and also very different.

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!

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.

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...

Delicious and unique! Thank you for the wonderful recipe!

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)...

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!

Yummy! You have to love the taste of rose (did not have rose extract, sub with rose water) to enjoy, others in my family said it tasted like soap. However I will make again for myself and those...

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