Meringue with cardamom
4 servings
80 minutes
Meringue with cardamom is an exquisite treat of French cuisine that combines the fragility of airy egg whites with the warm, spicy aroma of cardamom. The origins of meringue date back to the 17th century when French pastry chefs discovered the secret of a delicate, melt-in-your-mouth dessert. This cardamom variation adds an Eastern note to the classic recipe, making it unique. Light, sweet meringue clouds pair perfectly with a cup of tea or coffee, creating a harmony of flavor nuances. The crispy crust outside and tender, slightly chewy texture inside turn each serving into a little gastronomic wonder. This dessert looks wonderful on a festive table and can be an elegant treat for guests, surprising them with its refined taste and aroma.
1
In a large bowl, beat the chilled egg whites until stiff peaks form. Then gradually add sugar while beating, followed by cardamom.
- Egg white: 3 pieces
- Sugar: 1 glass
- Ground cardamom: 0.8 teaspoon
2
Transfer the egg whites to a piping bag or spoon them onto the baking sheet in small mounds.
- Egg white: 3 pieces
3
Bake for 60-90 minutes until the meringue is well dried. You can bring it close to readiness, then turn off the oven and leave it to cool inside.