Original recipe yields 12 servings
Based on a 2,000 calorie dietSee full nutrition
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 ...
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...
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...