These light, fluffy meringues with the delicate flavor of rose are enhanced by a kiss of cardamom.
Ingredients
- 2 egg whites
- ¼ teaspoon cream of tartar
- 2/3 cup white sugar
- ¼ cup water
- 2 teaspoons rose extract
- ¼ teaspoon ground cardamom
- 1/8 teaspoon salt
- 1 drop red food coloring (Optional)
Directions
Step 1
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
Step 2
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.
Step 3
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.
Step 4
Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.
Step 5
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.
Tips
Cook's Notes
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 46 | |
% Daily Value * | |
Sodium34mg | 1% |
Total Carbohydrate11g | 4% |
Total Sugars11g | |
Protein1g | |
Calcium1mg | 0% |
Potassium20mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this