Cardamom Meringues

Cardamom Meringues


"These are the BEST meringues!! I ate the entire batch myself. A very simple recipe for meringues with a hint of cardamom. "

Ingredients 1 h 45 m {{adjustedServings}} servings 21 cals

Serving size has been adjusted!

Original recipe yields 40 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C). Line cookie sheets with foil or parchment paper.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Quickly beat in the cardamom. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 60 to 90 minutes in the preheated oven, until cookies are completely dried out. Let cool before peeling off of the sheets. Store in an airtight container for up to 1 month.
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Reviews 24

  1. 27 Ratings


Although I followed the baking instructions and only baked them for 60 minutes, they burned on the bottom. I had successfully tried the Peppermint Meringues from this website the day before, but they cooked at a lower temperature, 225 deg. for 90 minutes. The cardamom flavor was extremely subtle, hardly discernable. The meringues were an unattractive brown shade due to the cardamom.


Very light dessert and easy to make. I used splenda instead of sugar and it was a little too sweet. I love cardamom, but I have to admit that I'm not really sure it went well in this recipe. I think almond extract would probably go better. I used an airbake sheet and a silicone mat and had beautiful golden crisp meringues in about 75 minutes at 285 degrees (my oven runs a little cool). The texture was light and wonderful. It would make an excellent base for a layered fruit and cream dessert or to make a bowl or base for ice cream, although I would definitely decrease the sugar. The texture was less of a meringue and more of a light airy biscuit.


I followed the recipe just before the part where the cardamom is added, but instead of the cardamom I used 3/4 tsp ground cloves because I love cloves. I also adjusted the oven temp to 250 when I noticed the cookies were beginning to crack, and leaving them in for only an hour cooked them completely. While I was beating the egg whites I never did get really stiff peaks, so I tried adding 1/8 tsp cream of tartar in the hopes it would set up better, but it must have been really humid in my house because the most they could muster was a little stiffer than a soft peak, which made the cookies flat like medallions instead of pointy like kisses. They still tasted great (gourmet, even!), but next time I think I'll only add 1/2 tsp cloves because 3/4 tsp gives the cookies a little too much bite.