Cook Culinary & Craft Studio

Cardamom and pink peppercorn meringues

Debbie Hannibal
Recipe by
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I am not sure I can ever eat plain meringues again. My initial bite of these can only be described as having the same euphoria as eating something seasoned with salt for the very first time. The only other flavour living up to this peppery combination is the addition of Nielsen Massey’s rose water, but since I served these meringues with a rose and white chocolate mousse I felt it needed a bite of spice to break through the creamy richness. These meringues also deliver a slight treacly gingery burn in your throat and leave a lingering aroma.

Silvena Rowe describes this recipe as one of her all-time favourite. Slightly adapted, in terms of sugar weight, oven temperature and time, these are gooey and chewy and have a smooth satin exterior rather than her “firm, pale honey colour meringues”.

I will chat more about the Turkish addition of pink peppercorn  in the rose and white chocolate mousse recipe.


  • 4 extra-large free range egg whites
  • 220g caster sugar
  • 2 teaspoons dried pink peppercorns, crushed
  • ¼ teaspoon cardamom spice


  1. Preheat oven 130 ˚ C.
  2. Whisk whites until stiff. Add sugar, a little at a time, whisk until glossy and stiff. Add peppercorn and spice.
  3. Using 2 dessert spoons, dollop  16-18  meringues onto a non-stick mat. A few flecks of crushed peppercorns can be sprinkled on top of meringues
  4. Bake for 50 minutes