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Cardamom-Almond Meringues

Rose McAvoy
Assertively spiced cookies make a perfect accompaniment for a bit of fruit or sorbet. When baked just right these come out light and crisp on the outside with a pillowy marshmallow center. Make them any size you wish. Reduce or increase the cooking time according to the size of the meringue.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 18

Ingredients
  

  • 3 egg whites room temperature
  • ¼ teaspoon cream of tarter
  • ⅛ teaspoon Kosher salt or a large pinch
  • 1 cup granulated sugar
  • 1 teaspoon almond extract
  • 1 teaspoon ground cardamom

Instructions
 

  • Line two baking pans with parchment paper. You may want to make a template with 2 inch circles to help portion the meringues (make sure to flip the paper after drawing on it). Preheat the oven to 200 degrees f.
  • Gather and measure your ingredients before beginning so you can keep your eyes and hands on the whisking.
  • Whisk your room temperature egg whites in a squeaky clean glass or metal bowl on medium speed with the cream of tarter and salt until they turn from clear to an off white foam.
  • Continue whisking and add the cardamom and almond extract then slowly, slowly adding the sugar in a small stream or by the tablespoonful.
  • Increase the mixer speed to medium high and whisk the egg whites until they become white and glossy firm peaks (hold their shape when the whisk is removed and stay in the place when you hold the bowl upside down over your head - seriously!)
  • Use two spoons or a piping bag to portion the meringues in two inch dollops on the prepared baking sheets.
  • Bake in the oven for 60 minutes, vent the oven door with the handle of a wooden spoon to let any steam out. Check at 45 to see if the outsides have become firm.
  • Once the outsides have become solid to the touch turn the oven off and leave the pans in the warm oven for another 30 minutes or so to finish baking in the residual heat.
  • Allow them to cool completely before eating. Store in a dry, airtight, container. They will stay crisp for a few days depending on the weather.

Notes

Egg whites can be a little temperamental. Meringues are best made on a dry day as the process of whipping the egg whites is heavily effected by humidity. Don't be discouraged if the first batch doesn't come out they way you hoped. Try again when the weather changes.