A touch of cardamom enhances the delicate rose flavor of these airy, puffy meringues.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 12 |
| Yield: | 12 meringue cookies |
Ingredients
- 2 egg whites
- ¼ teaspoon cream of tartar
- ⅔ cup white sugar
- ¼ cup water
- 2 teaspoons rose extract
- ¼ teaspoon ground cardamom
- ⅛ teaspoon salt
- 1 drop red food coloring (Optional)
Instructions
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
- 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.
- 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.
- Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
- 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.
Reviews
Sad to say my first attempt has been a huge flop. I had the stiffened peaks in the egg mix. But when I gradually added the rose sugar mix, the eggs lost all stiffness and after beating for 15 mins I gave up. The recipe doesn’t mention it but I am wondering whether I’m supposed to cool the sugar mix before adding it? I added self raising flour and turned the mix into a sponge cake instead.
Made for an out of the ordinary Valentine’s treat. You have to like rose to like these and fortunately I do! I discarded my first attempt and thought it wasn’t forming peaks because of the liquid food coloring. I decreased the water on the second batch and whipped the meringue with rose cardamom mixture for approximately 15 minutes til it was forming stuff peaks. Maybe I didn’t whip first batch long enough. Glad I stuck with it. They will be an impressive treat for my guy.
The raw meringue tasted great and was a beautiful color. On my first try I got the sugary pools at the bottom. Will try again with less water, they are very easy to make.
I would make this “Cardamom Rose Meringue” recipe again. I used rose water as in the Cook’s Notes. Thank you Chikalin for sharing your recipe.
They are amazing and sooo tasty!
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.
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 that did enjoy!
Delicious and unique! Thank you for the wonderful recipe!
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 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!
very good and also very different.
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.