Rosewater Kisses Scented with Cardamom
Welcome to the 3rd week of Pink Cookies! With October being both National Cookie Month and Breast Cancer Awareness Month, I am featuring recipes for pink cookies every MmmMonday.
These meringues are perfect to serve with tea or a light brunch. Light and fluffy, they have a delicate rose flavor and a hint of cardamom. Meringues do not hold up well in humidity so fall is a great time to make them after summer's sticky heat.
Meringues bake very slowly at a very low temperature so these are not something that can be whipped up last minute, but they are definitely worth the time to make.
2 egg whites, room temperature
1/4 tsp. cream of tartar
2/3 c. granulated sugar
1/4 c. water
1 tsp. rose water*
1/4 tsp. ground cardamom
1/8 tsp. salt
1 drop red food coloring (optional)
Preheat oven to 250° and line baking sheets with parchment or silpat
In a mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until the mixture forms stiff peaks
Make sure there is no egg yolk or fat of any kind in the bowl or the egg whites won't whip properly
If your egg whites are cold, they won't achieve as much volume
Martha Stewart has a great post with some tips for meringue success
Bring the sugar and water to a simmer until the sugar is dissolved
Add rose water, cardamom, salt, and red food coloring and simmer for one minute, constantly stirring
While the egg whites are beating on high speed, slowly pour the hot syrup in a thin stream down the side of the mixing bowl
Beat until the syrup in completely incorporated and the meringue is stiff and shiny
Drop by spoonfuls or pipe onto the prepared baking sheet
You can also pipe these into bowl shapes and fill with berries and whipped cream
Bake until hard 1 - 1 1/2 hrs; turn off the oven and let cool inside the over to finish baking the insides
* Similar to my point about lavender from last week, rose water is another flavor that is amazingly lovely but can morph into tasting like perfume very quickly. Common in many Middle Eastern recipes, the American palate is not as accustomed to this flavor so use sparingly.
food photography by Jennifer Heffner Photography