Cardamom meringue nests

Cardamom meringue nests

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(2 ratings)

Prep: 50 mins Cook: 1 hr, 15 mins Plus cooling


Serves 10
Let your guests fill these sweetly spiced meringues at the table with our suggested flavoured creams

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal145
  • fat0g
  • saturates0g
  • carbs34g
  • sugars35g
  • fibre0g
  • protein2g
  • salt0.1g
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  • 6 egg white
  • 350g caster sugar
  • 2 tsp cardamom powder
  • 1 tsp cocoa


  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).

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Comments (7)

marywilliams's picture

Where are my saved recipes and menus?

winnie810's picture

Instead of using cardamon I crushed 3/4 amaretti biscuits to a fine powder and added that instead. Sprinkled some on top before cookin I also added some of the powder to lightly whipped cream and it was truly delicious.

zulnoor's picture

i m nt
cleared abt this recipe

jessicahillhill's picture

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!

klrae82's picture

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!

lilwen's picture

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

emmacotton's picture

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.

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