Cardamom meringue nests

• egg whites↗6
• caster sugar↗350g g
• cardamom↗2 tsp tsp

  powder

• cocoa↗1 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 150 °C/130 °C fan/gas 2 and line two baking trays with parchment paper. Place the egg whites in a clean bowl and beat with an electric whisk until they form stiff peaks. While whisking, add the sugar, one tablespoon at a time – the meringue will thicken and become glossy. Fold in the cardamom.

2. 2

   Using a metal spoon, dollop small spoonfuls of meringue, evenly spaced, onto the baking sheets, to make about 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 hour until crisp. Turn off the oven and leave the meringues in the oven to cool. Pile them high on a plate and serve with flavored creams (see tips below).