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).
CREAM FILLINGS: Make as many of these fillings as you want to serve with the meringues.
Chestnut & chocolate
Melt 125g chopped dark chocolate in 20-second blasts in the microwave, then cool. Mix 400ml crème fraîche with 6 tbsp sweetened chestnut purée and stir in the cool melted chocolate.
White chocolate & pistachio
Bring a pan of water to the boil, add 50g shelled pistachio kernels and set aside for 10 mins. Drain, rub the skins off
with a clean tea towel, then finely chop. Melt 125g chopped white chocolate in 20-second blasts in the microwave, then cool. Lightly whip 284ml double cream with 2 tbsp icing sugar. Stir in the melted chocolate and chopped pistachios.
Passion fruit & mango
Scoop the pulp from 8 large passion fruit into a pan and add 1 chopped mango. Cook over a high heat for about
5 mins until thick and pulpy, then sieve to remove seeds. Whisk 200g mascarpone cheese with 2 tbsp icing sugar and 100ml double cream. When thickened, stir in the fruit purée.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.0 g|
|Total carbohydrates||35.2 g|
|- Sugars||35.1 g|
|Dietary fibre||0.1 g|