Name: Cardamom meringue nests
Prep time: 50 min
Cook time: 1 h 15 min
Total time: 2 h 5 min
Yield: 10
Cuisine: Indian
Ingredients: 6 egg whites; 350g caster sugar; 2 tsp cardamom powder; 1 tsp cocoa

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Cardamom meringue nests

Cardamom meringue nests

Good Food team

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Serves 10

Easy

Prep: 50 mins

Cook: 1 hr and 15 mins

Plus cooling

A star rating of 4 out of 5.2 ratingsRate

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Let your guests fill these sweetly spiced meringues at the table with our suggested flavoured creams

Freezable

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Ingredients

Nutrition

Units:

MetricUS

6 egg whites
350g caster sugar
2 tsp cardamom

powder
1 tsp cocoa

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Nutrition: per serving

kcal145
fat0g
saturates0g
carbs34g
sugars35g
fibre0g
protein2g
salt0.1g

low

Method

step 1

Heat oven to 150C/130C fan/gas 2 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.
step 2

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 flavoured creams (see tips below).

RECIPE TIPS

CHESTNUT & CHOCOLATE CREAM FILLING

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.

PASSION FRUIT & MANGO CREAM FILLING

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.

WHITE CHOCOLATE & PISTACHIO CREAM FILLING

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.

Recipe from Good Food magazine, January 2012

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A star rating of 4 out of 5.2 ratings

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