Chocolate Walnut Meringues

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.  

MOCHA PECAN BALLS

Makes about 6 dozen balls.

If you like pareve sweets with a touch of coffee and nuts, you will love these cookies.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.

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Ingredients

• 1/4 pound (113 g) pecans
• 8 tablespoons (120 g) unsalted margarine, at room temperature
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons instant espresso powder
• 2 tablespoons imported unsweetened cocoa powder
• Scant 1 cup (120 g) unbleached all-purpose flour
• 3 tablespoons confectioners’ sugar

Preparation

1. Chop the pecans in a food processor until medium-fine.

2. Place the margarine in the bowl of an electric stand mixer. Using the balloon whisk attachment, cream the margarine at medium speed. Gradually add the granulated sugar and beat about 5 minutes, until the mixture is pale and bubbles appear. Add the vanilla, espresso powder, and cocoa powder and stir to combine. Scrape down the sides of the bowl as you go along. Using a rubber spatula, add the flour and pecans and combine.

3. Put a level teaspoon of dough in your palm and roll it into a smooth ball, then place each one on an ungreased baking sheet. Continue making the balls until all the mixture has been used. Refrigerate for at least 30 minutes.

Meanwhile, preheat the oven to 375°F (190°C).

4. Bake the cookies for 12 minutes, or until they are just firm to the touch. Remove from the oven and cool on a wire rack for 5 minutes.

5. Place the confectioners’ sugar on a piece of wax paper and roll the warm balls in the sugar until they are coated well. Transfer to a wire rack to cool completely. Sprinkle with any remaining confectioners’ sugar.

Note

Mocha pecan balls freeze beautifully. Place them side by side in an air-tight plastic container, with wax paper between the layers.