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Cardamom rose meringues recipe

Cardamom rose meringues recipe

  • Recipes
  • Dish type
  • Dessert
  • Meringue

Light and crispy meringues flavoured with delicate rose extract and cardamom.

1 person made this

IngredientsServes: 12

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 125g caster sugar
  • 60ml water
  • 2 teaspoons rose extract
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • 1 drop red food colouring (optional)

MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min

  1. Preheat oven to 120 C / Gas ½. Line a baking tray with parchment paper.
  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. Make a syrup by placing sugar, water, rose extract, cardamom, salt and food colouring 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. 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. Drop by the spoonful or pipe into rosettes with a star nozzle onto the prepared baking tray.
  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.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (10)

by GROOVBUNNY

this recipe was delightful, simple to make and beautiful results! I followed the rosewater substitution that you provided and it worked beautifully. Unless you're making enormous meringues, I would guess the yield is closer to 20+ per batch. These were perfect for people trying to avoid high fat, white flour or gluten. The guests all seemed to really enjoy these and they were very easy to make. Thank you.-23 Sep 2011

by katalicious

i used 2 Tbsp of rose syrup instead of water or extract and just accounted for it by decreasing the water. so easy and such lovely delicate flavor. thank you for this wonderful recipe!-23 Apr 2012


Cardamom rose meringues recipe - Recipes

Recipe Highlights:

  1. light and crisp cookie alternative
  2. low in sugar, low carbs, & gluten free
  3. 1 Weight Watchers Points Plus for 2 meringues!

If we are going to be friends, there are three things you should know (in no particular order):

  1. I have decided traditional American cuisine is tragically lacking in recipes featuring cardamom.
  2. I like to experiment with ingredients that, at first glance, taste, or smell, seem unappealing.
  3. When it comes to baked sweets, my go-to treats are oat topped fruit crisps and mini meringues.

I had been curious about cacao nibs for some time (you may say cocoa nibs if you like). A few months ago our family spent a frosty Sunday afternoon window shopping on the lower level of the Pike Place Market. After peaking into a few of the more eclectic shops, we came upon a cozy store selling cacao products both edible and cosmetic. The smell of freshly roasted beans was intoxicating – especially in contrast to the fish stalls, and urine stained corners, we had to pass to get to the lower level, but it’s all part of the experience.

I was all a flutter at the prospect of finally trying this new to me ingredient. Well, sort of new to me. I had never before tasted a roasted cacao bean but I have tasted the fruit of a cacao pod. Straight off the tree in fact.

When I was 13 I had the incredible opportunity to travel to Costa Rica on a school field trip. There were 28 students and three chaperones. That I have no racy stories from the trip is proof positive that I am as square as they come.

One morning during the trip, we boarded our tour bus and wound up some very bumpy crumbling roads through the rainforest. We were going for a hike up a small mountain. I was dreading the hike. At 13 years old I was as tall as I am now, easily 70 pounds heavier (if not more), and terribly out of shape. Before we even began it was uncomfortably hot and humid. I could feel myself going into fight or flight mode.

We trudged up the trail. I have no idea how far we hiked. Based on what I know about my fitness level then, compared to my ability to complete physical tasks now, I’d say it was not a long hike. I focused every ounce of strength I had on putting one foot in front of the other. Along the way I drained my small water bottle. I knew I was on the trip of a lifetime, but I was miserable.

There were guides hiking with us who peppered the conversation with information about our surroundings. It really was beautiful. As I remember it, the trail followed a line between protected rainforest and land cleared for agriculture. The view in direction was brilliant green.

As we scuffed up the path one of the guides stopped the small group I was trailing. He leaned out into the trees and grabbed a lumpy football shaped fruit. I was happy to take a break, but I had seen Invasion of the Pod People, and this fruit looked creepily like the incubator of a new humanoid clone.

Inside the pod was not a tiny alien creature but rows of large pebbles coated with a gooey milky-white substance. They were cacao pods! The pebbles were the seeds that could become chocolate! He held out the pod so we could all pluck out a pebble then instructed us to suck the gooey flesh off the seeds. Eager for a sweet treat, we popped them into our mouths.

Instantly noises of surprise and displeasure rippled through the group. As it turns out, cacao fruit does not taste like Hershey bars. It was a bit sweet but the slippery-slimy texture was a shock to my sheltered teenage palate. I tried to appreciate the opportunity to try a new food but the sensation was too foreign for my hot, cotton ball, mouth to process. I palmed the slippery seed and tossed it off the trail into the trees.

These days, I like my treats far less sweet than when I was 13. When given a choice I will often nibble dark chocolate instead of sweeter milk chocolate. Back beneath the Market, I was giddy with excitement at the second chance to sample the bean that had once been nestled inside that slimy film I first tried years before.

The shop assistant pulled out two types of roasted cacao for us to try, nibs and whole beans. The nibs and beans had been roasted the same way but they originated in two different parts of Central America.

At first taste both were intensely bitter. After a moment, the taste expanded into hints of smoke, fruit, and a delightful tease of chocolate liquor. Each had its own flavor nuances. I purchased a small bag of whole beans knowing they would need to be crushed to go into a recipe.

I was over the moon! The rest of the family was a bit skeptical.

Oh, and the poor babysitter, bless her heart, humored me one afternoon by crunching into one of the beans while I was snacking on a few myself. I warned her of the bitterness but assured her it would be a worthwhile experience. The intense flavor was a little too much for her. She winced and squinted for a full minute before gulping down a glass of water.

After this bit of informal research, I concluded that most people probably want to ease into the bitter flavor of cacao nibs. The shocking bitterness can be evened out with the addition of sweet or creamy ingredients.

Recently I was thrilled to find cacao nibs in the bulk bins of my regular supermarket. We have been sprinkling them over ice cream and yogurt. They provide a delightful crunch to these sweet treats. When brainstorming recipes to try with cacao nibs I decided to begin with one of my favorite little cookies and folded a couple spoonfuls into a cardamom laced meringue batter.

Now that I have outed myself as having a bit of a fringe taste preference I feel I should assure you, the rest of the family agreed that cacao nibs were a fabulous addition to these mini meringues.

The cacao nibs keep the meringues from being overly sweet and give each bite a playful little crunch, similar to adding a bit of almond but without the nutty flavor. Including cardamom takes the meringues from unusual to rich and exotic.

Combining three of my favorite cooking tenants into one little treat makes these more than a little tempting. Fortunately, each cookie is only 20 calories, so I can brew up a strong cup of tea, scoop up three or four meringues, and treat myself to a late afternoon indulgence – completely guilt free.


Rose Meringue Kisses

This is my last and final dessert from my Diwali dessert box collaboration with Amisha from The Jam Lab! Amisha made some gorgeous Mango Saffron Henna Macarons that are almost too pretty to eat! I’m sharing a simple meringue kiss recipe that is adapted from Dominique Ansel’s famous Mini Me’s (mini meringue kisses!) I flavored my meringue kisses with a touch of rose water and colored them with orange and green food coloring to jazz them up a bit! These rose meringue kisses are made with powdered sugar as opposed to granulated sugar which is typically used in meringues. The powdered sugar causes the kisses to just melt in your mouth! I underbake my kisses just slightly so that the middles are a little mallow-y and soft.

I’ve seen cute little colorful meringue cookies all over Instagram lately and to quench my FOMO I knew I had to make some for Diwali! You can totally eat them on their own but I like to use them as cake toppers, with fresh fruit and whipped cream or with a slice of pie! I tried making meringues with granulated sugar but ended up having to throw out 2 batches because I messed up the technique! You have to add the sugar to the egg whites at the perfect time and rate otherwise the sugar will never dissolve and you get a gritty meringue. I’m glad this recipe calls for powdered sugar which makes this recipe infinitely easier to make!

I made mine super mini and cute, but you can pipe them much larger, it’ll just take longer to bake. The meringues turned out mallow-y, crunchy and chewy–perfect! Ihope you guys enjoyed my Diwali dessert box series with Amisha, but it ain’t over yet! I still have more sweets coming your way!


Meringues

Happy 4th of July! This month the Leftover’s Club members decided to swap 4th of July themed treats! If you’re a food blogger and don’t know what it is check out my first Leftovers club post which explain what it is and how you can join!
This month I’m swapping with Faye from Live.Bake.Love . She has some amazing breakfast recipes that you guys definitely need to check out!

I’ve seen cute little colorful meringue cookies all over the internet lately and to quench my FOMO I made some myself.

It’s extremely simple to make as long as you have the right technique. Be sure to add the sugar while the egg white are semi-clear. Once the egg whites start to turn white and the egg proteins start getting stronger, it’s harder to dissolve the sugar. Don’t fret if it takes long time to get the sugar to dissolve, just keep whipping it eventually it will get there.

I made mine super mini and cute, but you can pipe them much larger, it’ll just take longer to bake. The meringues turned out mallow-y, crunchy and chewy–perfect! Hopefully Faye enjoys them as much as I did making them.

Yield: 2 dozen mini meringues

  • 1 egg white **
  • pinch of cream of tartar
  • 1/3 cup + 1 tbsp granulated sugar **
  • 1/2 tsp clear vanilla extract
  • food coloring (optional)
  • sprinkles (optional)
  1. Pre-heat oven to 215 F. Line a baking sheet with parchment paper.
  2. Fit stand mixer with whisk attachment. Add egg white to your mixer bowl and whisk on medium-low. When the egg whites are foamy add pinch of cream of tartar. Whisk 30 seconds. Speed up the mixer to medium and slowly add the sugar to the egg whites 1 tablespoon at a time.
  3. Once all the sugar has been added, turn up the mixer to it's highest setting and mix for 7-10 min. Now test the meringue by taking a little bit and rubbing it between two fingers. If you can feel the sugar granules, continue whisking on high. Whisk until you don't feel any sugar granules between your fingers!
  4. Take a piping bag ,fitted with a star or round tip,and use a paint brush to brush a line of food coloring down the bag (from the piping tip to top) Add as many lines and colors as you want, just make sure the bag doesn't collapse on itself, which would smear it! Fill the piping bag with meringue and pipe small 1 inch dollops from a 90 degree angle onto the baking sheet. Decorate with sprinkles if you like!
  5. Bake for 20-30 minutes or until the meringue kisses easily lift off the parchment paper. Turn off the oven, leaving the meringues in the oven. Remove the meringues when they are cool and enjoy!

** To be more accurate, weigh your ingredients. First weigh the egg white. Then the amount of sugar you will need will be 2x the weight of the egg white. (For ex. my egg white was 1.5 oz, I used 3 oz of sugar)

Check out what the other Leftover’s Club members made this month:


Lara Lou's food creation

This is a recipe for any occasion whether you want a nice treat or a fancy dessert with friends.

Ingredients

4 large egg whites (at room temperature)

1.5 tsp of white wine vinegar

A small amount of red food paste

100g dark, milk or white chocolate

Firstly heat oven to 100oC, then line 2 baking trays with baking parchment.

Add the 4 large egg white to the mixing bowl (not plastic). Beat the egg whites on medium speed with and electric whisk until it resembles a fluffy cloud and stands up in stiff peaks when the whisk is lifted. Now turn the speed up on the whisk and start adding the caster sugar a dessert teaspoon at a time. When ready the mixture should be thick and glossy. This is the point where you add the vinegar, cornflour, rose water and food colouring mix for another 30 seconds.

Place mixture into a piping bag and pipe onto the baking parchment. Bake for 1 1/2 hours until the meringues sound crisp when tapped underneath.. Leave to cool on tray or cooling rack. Once the meringues are cool its time to melt the chocolate. Dip the meringues into the chocolates and leave to set.

Your meringues are ready to enjoy on there own or with some fresh fruit and cream.


Vegan cardamom, rose and pistachio cake

This cake uses the perfect flavour combination of spices, nuts and floral scents found in Eastern desserts. The use of cardamom and nutmeg in the sponge is an idea borrowed from my friend Kate's kulfi cake I've added pistachio and rose frostings to complement the spice.

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150g dairy free margarine

1 tblsp pistachio nuts, crushed

for extra decoration, see note at bottom

Preheat the oven to 175 degrees C. Grease and line three 6 inch tins.

Sieve the flour into a bowl and add all the other dry ingredients, including the spices.

In another bowl add all the wet ingredients, then pour these into the dry ingredients and mix as quickly as possible. Pour the batter into the prepared tins.

Bake for 30 minutes until a skewer comes out clean from the centre allow to cool in the tins for 10 minutes then transfer the sponges to a wire rack.

Beat the margarine and shortening for 30 seconds, then add half the icing sugar and a tablespoon or two of water and beat again. Add the rest of the icing sugar and beat again. It should be a very firm consistency. Split the frosting roughly one third into one bowl and two thirds into another.

Add the pistachio paste to the smaller quantity of frosting – you will use this to sandwich the sponges together. Add the rose water, rose extract, vanilla paste and pink food colouring to the larger amount of frosting – you will use this to coat the cake. If the frosting is too stiff add a splash of water if it is too runny add more icing sugar and beat again.

To assemble the cake, cut the top off the sponges and sandwich the three layers together with the pistachio frosting.

Coat the top and sides of the cake with a thin layer of the rose frosting, then leave to chill for half an hour in the fridge or 10 minutes in the freezer.

Once this is firm, use the rest of the rose frosting in a thick layer on the top and sides. Decorate the top with crushed pistachios and rose petals.


Recipe Summary

  • 1 teaspoon white-wine vinegar
  • 1/2 teaspoon saffron
  • 1/4 cup plus 1 tablespoon sugar
  • 1/4 cup plus 1 tablespoon confectioners' sugar
  • 4 large egg whites
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 1 pint strawberries, hulled and sliced
  • 2 teaspoons rose water
  • 2 teaspoons fresh orange juice
  • Pinch of freshly ground pepper
  • 2 tablespoons pistachio oil
  • 1/4 cup pistachios
  • 1/2 cup organic rose petals, cut into strips
  • 1 cup heavy cream
  • 2 tablespoons creme fraiche, or sour cream
  • 1/4 teaspoon cardamom seeds, crushed

Prepare the meringue: Preheat oven to 400 degrees. Combine vinegar and saffron in a small bowl set aside. In a medium bowl, sift sugars together set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until soft peaks form. With the mixer running, slowly add sugars continue to beat until stiff peaks form. Remove bowl from mixer and gently fold in vinegar mixture and cornstarch using a spatula.

Line a baking sheet with parchment paper and gently spoon meringue onto baking sheet into 4 equal portions. Using the back of a spoon, make a well in the center of each meringue. Reduce heat to 250 degrees and bake 1 hour. Turn off heat and let meringues continue to dry in oven, about 1 hour. Let cool and store in an airtight container for up to 2 days. If meringues are slightly soft, place in an oven heated to 300 degrees for 30 minutes before using.

Prepare the cardamom cream: In the bowl of an electric mixer fitted with the whisk attachment, beat together heavy cream and creme fraiche until soft peaks form. Fold in cardamom and chill until ready to use.

Prepare the strawberry rose salad: Place strawberries, rose water, orange juice, and pepper in a large bowl toss to combine.

To serve lovelovas, place each meringue on a plate and top with cardamom cream. Spoon rose salad on top of cream or next to meringue. Drizzle plate with pistachio oil and garnish with pistachios and rose petals.


Tag Archives: cardamom

I’ve always been fascinated with Middle Eastern cooking, and over the years I’ve built up a repertoire of favourite recipes. At first I was guided by cooking luminaries such as Claudia Rosen – her orange almond cake is cafe legend the world over – and the highly knowledgeable Elizabeth David.

And latterly, like so many people with a passion for good food, I have lapped up everything the wonderful Yotam Ottlenghi has said and written about Middle Eastern cooking, particularly the cooking of Israel and Palestine, where he developed his unique take on flavour.

This recipe is loosely a Persian Love Cake – I got a lot of inspiration from Turkish cooking too, in particular the recipes of Sevtap Yuce. My cake features lemon, rosewater and almonds as the principal flavours.

This cake is quite big – it’s essentially a sharing, celebration cake. You could scale it down if you wanted, or make 2 smaller cakes from the mixture.

Ingredients

2 1/2 teaspoons baking powder

1/2 teaspoons bicarbonate of soda

*If you like your almonds to be a little crunchy, instead of using ground almonds, try pulsing flaked or slivered almonds in a food processor until they are ground but still have a bit of texture.

To serve – any of these are great!

1-2 tablespoons whole pistachios

Glacé fruit as decoration

** Here in Australia I use Cardamom Pistachio Sugar made by Gewürzhaus . Hopefully there will be other brands available where you live.

Preheat the oven to 160°C, non fan forced. Carefully butter a 24cm springform cake tin.

Using an electric mixer, cream the butter, sugar and lemon zest until light and fluffy. Add the eggs, one at a time, mixing carefully after each addition to make sure the mixture doesn’t curdle. Add a dessertspoon of flour 3 times each time you’ve added 2 eggs. This will help stabilise the mixture and stop it curdling.

Sift the rest of the dry ingredients – it’s important to do this to give this rather dense cake some aeration.

Fold the sifted dry ingredients into the mixture.

Stir in the yoghurt and rosewater. Pour the mixture into the prepared cake tin and bake for 45 – 60 minutes or until a skewer inserted into the cake comes out clean. If you’re worried about the cake browning too much, after half an hour or so, you can place a piece of foil over the top of the cake.

Once cooked, remove the cake from the oven and cool for 5 minutes in the tin.

Remove the ring of springform tin, then remove the cake from its base.

For the syrup, combine the sugar and water in a small saucepan over a medium heat, stirring until the sugar has dissolved. Add the lemon juice, and bring to the boil, and cook for 5 minutes or until slightly thickened. Add the rosewater. Cool the syrup to room temperature.

Pierce the cake all over with a skewer, and spoon the cool syrup over the hot cake. Leave at room temperature so that the syrup can soak into the cake.

Scatter any of the following over the syrupy cake – whole pistachios, cardamom pistachio sugar, edible dried rose petals, crystallised rose petals or glacé fruit.

Serve the cake at room temperature, with a dollop of thick cream or Greek yoghurt.


Nutrition information per portion

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily


Cardamom Pavlova

Pavlovas are one of my favorite desserts. With their crisp edges, chewy marshmallow-like insides, they’re a true treat. On their own, they’re quite sweet, so the fresh whipped cream, and berries help to nicely balance out the sugar. But a cardamom pavlova is another level. The cardamom adds that aromatic spiciness to it, again, helping to really balance out that sugar. It’s an absolute feast for the senses, with the beautiful colors, smells, textures, and flavors.

It’s most commonly a summer dessert, given the lightness of it and that it travels well without refrigeration. However, thanks to modern science, any time is a good pavlova time.

I wouldn’t call this the easiest dessert in the world to make, but well worth the sweat and tears. The reason you heat the sugar before adding it into your meringue is because it helps to make it firmer and have a glossier texture. The main pit fall of meringue is not beating it enough and having it be flat and grainy, or the opposite of over beating your eggs resulting in hard and dry pavlova. It’s important to not lose patience when making this dessert. It has to be light, airy, with stiff peaks.

Also, don’t stray away from the basic ingredients of the recipe. That said, feel free to use any fruit instead of raspberries and cherries. For example on my rosewater pavlovas, I love using mango. In my recipe, I’ve suggested slightly larger sized pavlovas but you can make mini pavlovas or one huge one, for a cake like serving, if you’d prefer – just keep an eye on the bake, as it’ll alter the timing.

Fun fact #999: Pavlovas are said to be named after the famous Russian ballerina Anna Pavlova, in honor of the dancer during or after one of her tours to Australia and New Zealand in the 1920s. Though there’s some heated debate over the nationality of the creator of this dessert. Research initially suggested the dessert was created in Australian or New Zealand, but later research shows it was created in the US on the basis of an Austrian dessert. Either way – it’s fabulous!


Watch the video: Συνταγή για μπεζέδες. Μαρενγκάκια (November 2021).