- 2 egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup white sugar
- 1/4 cup water
- 2 teaspoons rose extract
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1 drop red food coloring (optional)
- 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.
10/21/2019
recipepes.com
cardamom rose meringues, recipe
PT15M
PT1H
5
455 calories
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