Meringue with Cardamom
by Editorial Staff
Fragile, sweet, and melting in the mouth meringue is the dream of many sweet teeth! I propose to add oriental notes to the classic taste by adding cardamom to the protein-sugar mass. Such a small amount, but how dramatically the taste and aroma of the meringue change! You can safely experiment with the color and shape of the meringue, but I opted for snow-white roses.
Ingredients
- Eggs – 3 pcs.
- Sugar – 200 g
- Citric acid – 1 pinch
- Ground cardamom – 0.5 teaspoon
Directions
- You can use ground cardamom. In my boxes, so the first thing I did was to free the cardamom seeds from the shell.
- Then I ground them into powder in a mortar. If you’re using ground cardamom, just skip these two steps.
- Now let’s start preparing the protein mass for the meringue.
Divide the eggs into whites and yolks. No yolks are needed. Make sure that not a drop of yolk gets into the whites. Pour the egg whites into a clean, dry bowl. - Measure out the sugar and add it to the egg whites. When calculating the amount of sugar, be guided by a ratio of 1: 2, that is, sugar should be taken twice as much by weight as proteins. I have 3 egg whites weighed 100 g, so I took 200 g of sugar.
- Whisk the whites with the sugar and place in a steam bath. For a steam bath, pour water about 2 fingers into a saucepan, bring it to a boil, turn the heat to medium, put a bowl of sugar and protein mixture on the pan, making sure that the bottom of the bowl does not touch the water. Whisk the mixture all the time until the sugar crystals disappear. This will take about 5 minutes.
- Pour the protein mixture into another bowl, it will have a temperature of about 60 degrees. To whisk the meringue, I used the kitchen machine and a large, round whisk. You can beat the meringue with a mixer, but this will take more time.
- Beat the protein mixture until it cools down and becomes dense white and glossy. The grooves from the mixer must remain clear. Add a pinch of citric acid in the middle of the whipping process.
- At the end of whipping, add ground cardamom to the protein mass.
- Beat the mixture for a couple more seconds to distribute the cardamom evenly.
- Put a pastry bag with a nozzle on a large glass – it will be more convenient to transfer the protein mass into the bag. Transfer the protein mixture to a bag and remove from the glass.
- Line a baking sheet with baking parchment.
Turn on the oven to preheat to 75-80 degrees.
Place meringues in any shape on a baking sheet (I have roses). - Dry the meringue in a preheated oven for about 2 hours. The meringues should be completely dry, easily peeled off the parchment.
- Transfer the meringue with cardamom to a plate after cooling completely.
- A fragrant and snow-white meringue with cardamom ready to serve.
Enjoy your meal!
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