Cardamom Rose Meringues

Recipe View 5 mins Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 5 mins In a clean, dry mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form. (3-5 minutes)

Recipe View 5 mins In a small saucepan, combine sugar, water, rose extract, cardamom, salt, and food coloring (if using). Heat over low heat, stirring constantly, until the sugar is completely dissolved. (5 minutes)

Recipe View 2 mins Increase heat to medium-low and simmer for 1-2 minutes, stirring constantly to create a syrup.(2 minutes)

Recipe View 3 mins With the mixer on high speed, very slowly drizzle the hot sugar syrup into the egg whites in a thin, steady stream. Be careful not to pour the syrup onto the beaters. (3 minutes)

Recipe View 10 mins Continue beating until the meringue is stiff, glossy, and has cooled slightly. This may take 8-10 minutes. The bowl should be cool to the touch. (10 minutes)

Recipe View 10 mins Using a spoon or piping bag fitted with a star tip, drop or pipe the meringue onto the prepared baking sheet. (10 minutes)

Recipe View 1 hrs 30 mins Bake in the preheated oven for 1 to 1.5 hours, or until the meringues are firm and dry to the touch. (90 minutes)

Recipe View 1 hrs Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar. This helps to prevent cracking. (60 minutes)