Cardamom Rose Meringues Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 23, 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.
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Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA
Reviewed: Jan. 28, 2012
very good and also very different.
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Cooking Level: Expert

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Reviewed: Apr. 5, 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!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: 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.
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Reviewed: 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!
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Reviewed: Jul. 10, 2012
Delicious and unique! Thank you for the wonderful recipe!
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