Cardamom meringue nests

Cardamom meringue nests

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

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 50 mins

Cook time

Cook 1 hr 15 mins

plus cooling
Freezable

Method

  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.
  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).
Try

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.

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.

PER SERVING

145 kcalories, protein 2g, carbohydrate 34g, fat 0 g, saturated fat 0g, fibre 0g, sugar 35g, salt 0.1 g

Recipe from Good Food magazine, January 2012.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo Emco

    13 January 2012

    Emco rated and commented on this recipe

    3 stars

    The recipe was easy and made lovely meringues. However, I only put a fraction of the cardomom into the mix and I think that this was still too much. The cardomom really takes over the flavour and really divided opinion.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo wendy

    22 February 2012

    wendy rated and commented on this recipe

    5 stars

    I have now made these twice and everybody loves them. Very easy and I ground the cardamom with a pestle and mortar giving a lovely fragrant taste

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo mummy likes to cook

    25 February 2012

    mummy likes to cook commented on this recipe

    I used a different recipe but made cardamom and orange meringues and they are amazing, even my children love them. The flavours go so well together! Thanks for giving me the idea of using cardamom, these were a definite winner!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jessica Hill

    15 May 2012

    Jessica Hill commented on this recipe

    I got amazing results with the Meringues, but used crushed cardamom seeds instead of powder, which worked well. Also, I added rose water to the chocolate and walnut cream topping, which was absolutely deeelish!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo maryam masroor

    24 May 2012

    maryam masroor commented on this recipe

    i m nt cleared abt this recipe

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 10

Preparation and cooking times

Preparation time

Prep 50 mins

Cook time

Cook 1 hr 15 mins

plus cooling
Freezable

Ingredients

  • 6 egg whites
  • 350g caster sugar
  • 2 tsp cardamom powder
  • 1 tsp cocoa
Print this recipe
Add to your binder

PER SERVING

145 kcalories, protein 2g, carbohydrate 34g, fat 0 g, saturated fat 0g, fibre 0g, sugar 35g, salt 0.1 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close