Meringues

Chocolate Walnut Meringues

Chocolate Walnut Meringues.jpg

Makes about 4 dozen cookies. 

These meringues are nutty, chocolatey and easy to make. They are ideal for Passover or at any time.

INGREDIENTS:

  • 6 ounces high quality imported semi-sweet chocolate, broken into small pieces

  • 2 large egg whites, at room temperature

  • 1/3 cup sugar

  • 1 teaspoon vanilla extract

  • 1 cup walnuts, toasted, coarsely chopped

PREPARATION:

  1. Preheat the oven to 350F. 

  2. Line a large cookie sheet with parchment paper 

  3. Melt the chocolate in a double boiler. Stir and cool. 

  4. Using an electric hand mixer beat the egg whites until frothy. Gradually add the sugar and beat until stiff, about 2 minutes. 

  5. Using a rubber spatula gently fold the vanilla extract, the chocolate and the nuts into the egg whites.

  6. Drop teaspoons of the meringue unto the cookie sheet, leaving a little space in between each. 

  7. Bake for 14 minutes or until the tops have cracked and the center looks somewhat dry.  

  8. Transfer to a wire rack to cool.

 NOTE:

I store the cookies in the refrigerator in an air-tight container with wax paper between the layers.  

 
 

Pecan Date Meringues

Pecan Date Merengues.jpg

Makes about 4 dozen. 

These meringues are bite sized, gluten free, a bit chewy and easy to make.

INGREDIENTS:

  •  ½ cup pecans, 2 ounces

  •  1 cup, 5 ounces natural pitted dates, chilled

  • 3 tablespoons super fine blanched almond flour

  • 2 large egg whites, at room temperature

  • ½ cup scant measure sugar

PREPARATION:

  1. Preheat the oven to 350F. 

  2. Line a large baking sheet with parchment paper. 

  3. Place the pecans, dates and almond flour into a food processor fitted with the steel blade and pulse until the mixture is semi-finely chopped.  

  4. Beat the egg whites at high speed. When foamy, gradually add the sugar and continue beating until very stiff. With a rubber spatula, gently fold in the date mixture and combine well.  

  5. Drop teaspoons of the meringue onto the baking sheet, leaving a little space in between each.

  6. Bake the cookies for about 25 minutes. They should turn beige.  

  7. Let the meringues rest for a minute and then loosen them with a metal spatula. Place on a wire rack to cool.  

NOTE:

I store the meringues in the refrigerator in an airtight container with wax paper between the layers. They taste better when served straight from the refrigerator.  

 

Coconut Almond Meringues

Coconut+Almond+Meringues.jpg

Makes about 3 dozen. 

These meringues are gluten free, easy to make, light as air with a distinct coconut flavor.

INGREDIENTS:

  • 2 large egg whites, at room temperature

  • ½ cup scant measure sugar

  • ½ cup almonds, toasted, finely chopped

  • ½ cup shredded unsweetened coconut

PREPARATION:

  1. Line a large baking sheet with parchment paper.  

  2. Preheat the oven to 350F. 

  3. Beat the egg whites at high speed. When foamy add sugar gradually and continue beating until very stiff. With a rubber spatula gently fold in the nuts and coconut and combine well.  

  4. Drop teaspoons of the meringue unto the baking sheet, leaving a little space in between each. 

  5. Bake the cookies until they have changed color to light beige, about 25 minutes.  

  6. Loosen the meringues immediately with a metal spatula and place on a wire rack to cool.