Cardamom Rose Meringues

1. 1

   Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.

2. 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.

3. 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.

4. 4

   Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.