Spring Recipes: Meringue Cookies for Passover

Unlike the other big spring holiday in the US, Easter, Passover isn't really known for its sugary delights. But kosher desserts do exist, and these happy little bites of meringue, with dots of chocolate and, if you like, peppermint, are a particular highlight. Have a sweet Passover!

Photo courtesy Kosher StreetMeringue Cookies
2 large egg whites
1/8 tsp salt
3/4 tsp vinegar
1/2 tsp vanilla extract
2/3 cup sugar
2 tsp vegetable oil
1 cup mini chocolate chips
3 tbsp crushed peppermint candy (optional)

Heat oven to 275 F. Line 2 baking sheets with parchment paper.

With electric mixer on med-high speed, beat egg whites in large bowl until foamy. Add salt and vinegar and continue beating until soft peaks form (about 3-4 minutes).

Add vanilla and sugar, 1 tbsp at a time, and continue beating until mixture is glossy and stiff, about 2 minutes. With spatula, fold in chocolate chips and crushed candies.

Using a piping bag with plain 1/2 inch tip (or, if you're handy with it, whichever 1/2 inch tip you want), dollop tsp. sized dots of batter, about 1 inch high onto prepared baking sheets, spacing 1 inch apart.

Bake until cookies begin to crack and are light gold - about 25-30 minutes, switching and rotating sheets halfway thru baking. Cool completely on sheets. Enjoy!

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[Top photo courtesy of Flickr user wiserbailey]



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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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