These meringues are sweetly spiced with citrussy cardamom. For a more aromatic result, I like to take the seeds from whole cardamom pods and pound them using a pestle and mortar.
6 egg whites
350 g caster sugar
2 tsp cardamom powder
1 tsp cocoa
- Heat oven to 150C/130C fan and line 2 baking trays with baking parchment. Put egg whites in a clean bowl and beat with an electric whisk until they resemble stiff peaks. While whisking, add the sugar, 1 tbsp at a time – meringue will thicken and become glossy. Fold in cardamom.
- Using a metal spoon, dollop small spoonfuls of meringue, evenly spaced, onto the baking sheets, to make around 48 mini meringues. With the back of the spoon, lightly flatten and hollow out the centres. Sieve a dusting of cocoa over them and bake for 1 hr until crisp. Turn off the oven and leave meringues in the oven to cool. Pile high on a plate and serve with cream/s (below).