Cardamom Meringues

February 9th, 2009

Cardamom Meringues from Sugarlaws

These meringues make me think of last Valentine’s day. Because at the exact moment that my fiance proposed, I happened to be eating a light, fluffy, powdery meringue.

If they weren’t already my favorite dessert (which they were), I think that moment would have done it.

But the meringue I was eating in Paris was, in fact, a caramel meringue, and I vowed after that moment to recreate them at home. Instead, I have somehow gotten distracted by the earthy, unique scent of cardamom, which somehow found its way into these, my most recent meringue concoction.

It’s hard to believe I’ve been engaged for a full year already, and that the wedding is coming up so soon (July!). I like to think that I’m too laid back to ever become the bridezilla type, but we will see. It helps that I am lucky enough to have a mother who is willing to handle all of the unglamorous wedding details, like figuring out the type of tent we’ll use and making sure there are enough bathrooms for all the guests, while I get to swoop in for the dress-buying, cake-testing and honeymoon-planning.

Over the course of our wedding planning, I have had several ambitious ideas, which I have later, upon coming back to reality, reconsidered. At one point, I planned to make individual jars of jam for each of our 150 or so guests. But rather than risk giving botulism to our friends and family, I’ve changed my mind on that. I’ve even considered, at my most ambitious moments, making the groom’s cake, but I think my sanity is better served by passing that one up.  It would be a nice touch to do something homemade on a smaller scale — for the wedding party, for the rehearsal dinner, or something along those lines.  But it’s so hard to figure out what would be a beautiful, personal touch, and what would just be a headache for everyone involved (especially, um, me).

If they were not so delicate, and if they were not such a finnicky, tempermental recipe, I would love to recreate my Parisian meringues to incorporate into our celebration.  For now, I will keep brainstorming, eating these lovely little meringues and happily remembering last February.

Cardamom Meringues from Sugarlaws

Cardamom Meringues

2 egg whites
1 1/2 cups sugar
1/2 tsp cream of tartar
1/4 tsp ground cardamom

Preheat the oven to 250 degrees.

Whip the egg whites until thick and foamy. Mix together the sugar, cardamom and cream of tarter, and add the misture gradually. Continue to whip until the mixture forms stiff peaks (you can turn the bowl upside down and nothing falls out).

Bake for 90 minutes to two hours, or until meringues are firmly set.

Makes about 20 meringues.

Cardamom Meringues from Sugarlaws

Tags: desserts · food

20 responses so far ↓

  • 1 Nirvana // Feb 9, 2009 at 8:51 am

    Love these! Its so cute that your fiancee proposed while you were eating meringues 🙂 You should totally incorporate them into your wedding somehow…
    It would be lovely if you could share your brainstorming ideas with us — just got engaged last month and can use all the brainstorming and ideas I can get 🙂

  • 2 Jess // Feb 9, 2009 at 9:13 am

    Katy I’m so excited for your wedding.  And you may convince me to try making a meringue…

  • 3 Michelle // Feb 9, 2009 at 9:29 am

    Your photographs are just beautiful.  You’ve made me want to try my hand at making meringues, even though it’s something I’ve never even attempted.  Thanks for the inspiration!

  • 4 VeggieGirl // Feb 9, 2009 at 9:32 am

    What a darling memory attached to the meringues!!

  • 5 Emily // Feb 9, 2009 at 9:33 am

    These were delicious.  I had one at the movies…can’t remember what movie we were watching/don’t want to admit what movie we were watching…I do, however, remember the meringues!!  ALSO, you are lucky because you have a sister who happily swoops in for all of the GLAMOROUS parts of planning haha…

  • 6 Pearl // Feb 9, 2009 at 10:07 am

    oh my goodness!  looks beautiful!  hehe.. how did he propose? 🙂 i think i would’ve probably choked on my meringue if my bf proposed like that LOL

  • 7 The Duo Dishes // Feb 9, 2009 at 1:36 pm

    How perfect.  We declared cardamom one of our faves and here are your meringues.  Just perfect!

  • 8 ttfn300 // Feb 9, 2009 at 4:33 pm

    i love meringues and I’ve been adding cardamom to everything these days 🙂

    so exciting for you guys!  can’t believe it was a year ago already!

  • 9 Kristen // Feb 9, 2009 at 7:16 pm

    These look lovely!  And sound really yummy.  Maybe I can sample the next batch?

    Robert’s friend made homemade chocolates for his wedding – that could maybe be a less finick-ing, no risk of botulism, sort of homemade treat. 🙂

  • 10 maris // Feb 9, 2009 at 9:29 pm

    Aw, I love engagement stories! These sound really good, I want to make something with cardamom. Maybe I’ll start with these.

  • 11 Patricia Scarpin // Feb 11, 2009 at 3:20 am

    Oh, I have got to make these – love anything cardamom!P

  • 12 adele // Feb 12, 2009 at 8:21 am

    I do like the idea of having something homemade, but I agree that it shouldn’t be done at the expense of your sanity. 🙂

  • 13 Jenna @ Newlyweds // Feb 12, 2009 at 8:57 am

    Beautiful, I have never cooked with Cardamon before, but now I am so interested!!!

  • 14 artisanimports // Feb 13, 2009 at 12:05 pm

    These look delicious. I am going to make these!

  • 15 Cynthia // Feb 14, 2009 at 7:22 am

    Cardamom… ummm, I love.

  • 16 Bren // Feb 17, 2009 at 9:47 pm

    Congrats on the engagement and i love your meringues. i make these and eat the mix before they even make to the fire!

  • 17 Alisa // Oct 29, 2009 at 8:01 am

    My sister would go nuts over these…I will have to share this recipe with her!

  • 18 Dani // Apr 1, 2010 at 10:04 pm

    Is it easier to get stiff peaks with eggs at room temp or chilled?

  • 19 admin // Apr 2, 2010 at 5:58 am

    Dani — Good question!  People generally say that beating the egg whites at room temperature is better, but I lack the patience to do that, and I’ve never had trouble beating them with an electric mixer straight out of the fridge.  If you’re beating them by hand, though, definitely use anything that helps!

  • 20 All Whipped Up | Elizabeth Robertson Williams // Feb 25, 2014 at 12:07 pm

    […] Image from Sugar Laws […]

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