I have always loved meringue cookies. Oh so sweet, melt in your mouth, fat free meringues... a dieters dream for this gal. Until now though, always a store bought indulgence. Light and crisp, they have always satisfied my need for a sweet treat. Available in either vanilla or chocolate star tipped shapes, they've been a perfect size treat for a not so perfectly sized person.
Lately, in an effort to create from availability in my pantry, and to avoid splurging on yet another food magazine in an ever growing stack, I returned to my supply of cookbooks for sweet inspiration.
One that I had purchased awhile ago, yet really never looked through was Swedish Cakes and Cookies , published by Skyhorse Publishing. I've had it for years, and for the life of me can't figure out why I haven't looked through it sooner. It has so many mouth watering cookie, cake, torte, and pastry recipes that I will absolutely be turning to it this holiday season for many of my baked goods.
One that I absolutely loved were the Cardamom Meringues. As I said earlier, I have only had meringues in vanilla and chocolate flavors, so when I saw the cardamom listed as an ingredient, I knew I had to give them a try. I had a great time piping them out with my 3 year old, turning it into somewhat of an "educational" experience as well by creating an alphabet of cookies! However, if you want something with a touch of class, and on a humble budget, create some elegant designs and these may be the sweet you are looking for.
adapted from Swedish Cakes and Cookies
3 egg whites
1/3 c granulated sugar
1/2 c confectioners sugar
2 Tbs cornstarch
3/4 tsp cardamom
Add the other half of the granulated sugar and beat until shiny and smooth.
In a separate bowl mix together the confectioners sugar, cornstarch, and cardamom, and then carefully fold into the beaten egg whites.
Place mixture into a pastry bag with a size 199 star tip and pipe out desired shapes on a baking sheet lined with parchment paper.
Bake between 50 and 60 minutes at 220 F, or until light in color and dry to the touch.