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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 20 |
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These are on the spicy side, which means they are not for everyone. I love the combination of spicy and complex with sweet and airy. Also they are fat free. This is Diana Rosen's recipe. Ingredients:
3 large egg whites |
1 cup sugar |
1/2 teaspoon ground cardamom |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
Directions:
1. Preheat oven to 250°F.
2. Line a baking sheet with parchment paper or aluminum foil.
3. Add all the egg whites to an electric mixer bowl, and on low, whip into a froth. Then turn the machine to high and beat into firm peaks.
4. Add the sugar slowly to the egg whites while maintaining high speed, then turn the mixer off and fold in the spices by hand.
5. Drop in little spoonfuls onto the baking sheet and bake for 90 minutes. Turn the oven off and leave the meringues inside until it is completely cool.
6. Store meringues in an airtight container.
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