Cardamom Rose Meringues

Crisp light meringue cookies, made without flour, have the exotic flavors of roses and cardamom.

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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.

Cardamom Rose Meringues

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