MAIDA HEATTER'S WALNUT MERINGUES (PASSOVER)
This recipe is from "Maida Heatter's Brand-New Book of Great Cookies" and is suitable for Passover.
Provided by blucoat
Categories Drop Cookies
Time 30m
Yield 32 cookies
Number Of Ingredients 7
Steps:
- Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
- Using the small bowl of a stand mixer on medium-high speed, beat the egg whites with the salt until they form soft peaks. Reduce speed to medium-low and add the sugar by the teaspoonful, blending well after each addition. When about half of the sugar has been incorporated, add the vanilla extract and lemon juice or cider vinegar, then add the rest of the sugar. Increase speed to high just until the mixture forms stiff peaks. Remove the bowl from the mixer. Add the melted chocolate, folding it in with a spatula as lightly as possible and leaving streaks of white in the batter. Gently fold in the walnuts.
- Drop rounded teaspoonfuls of the batter onto the prepared baking sheets, about 11/2 inches apart. Bake for 10 minutes.
- Use your fingers to lift the cookies off the parchment and carefully turn them on their sides to cool completely. Store in an airtight container for up to 3 days.
Nutrition Facts : Calories 63.9, Fat 5.2, SaturatedFat 1.9, Sodium 9.6, Carbohydrate 5.2, Fiber 1.1, Sugar 3.3, Protein 1.5
LEMON OR LIME MERINGUE COOKIES
an easy and very low fat cookie that is suitable for passover. Using citrus juice stabilizes the meringue so you don't need cream of tartar or vinegar. This makes a light cookie that is chewy inside- if you'd like a drier meringue you can bake at 250 for an hour then turn the oven off and leave it in for another hour- those taste more like the meringues you can buy at the store
Provided by MSMD310
Categories Drop Cookies
Time 25m
Yield 24-36 cookies, 12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F.
- beat egg whites on high until light and frothy- (room temperature egg whites whip up better).
- continue beating and add sugar one tablespoon at a time until shiny.
- continue beating and add in lemon or lime juice.
- continue beating until stiff peaks form- don't underbeat!
- drop in small spoonfuls onto parchment lined baking sheets.
- bake for 10-12 minutes at 350 until lightly browned.
- be sure to store in an airtight container to maintain their texture.
PASSOVER JAM MERINGUE SQUARES
Easiest of recipes and everyone loves them!
Provided by Jrosen36
Categories Desserts Cookies Meringue Cookies
Time 1h20m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk egg yolks, vegetable oil, and 1 cup sugar in a bowl until thoroughly combined; stir matzo cake meal and potato starch into egg yolk mixture to make a workable dough. Press dough into an 11x17-inch baking pan. Transfer apricot jam to a bowl and stir until spreadable; spoon jam onto crust and spread in an even layer.
- Bake in the preheated oven for 10 minutes.
- Beat egg whites in a bowl until frothy, using an electric mixer. Gradually beat in 1 cup sugar and cinnamon until meringue forms glossy, sharp peaks. Fold walnuts into meringue and spread over jam layer, covering jam and crust completely.
- Return to oven and bake until meringue is lightly golden brown and crust is set, about 20 more minutes. Let cool completely before cutting into squares with a sharp knife. As you cut, you might want to wash the sharp knife every once in awhile, as the meringue sticks to the knife.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 21.4 g, Cholesterol 18.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 10.9 mg, Sugar 13.8 g
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