A crackly shell and soft, pillowy center makes these flourless chocolate meringue cookies perfect for Passover.
April makes my head spin. Spring break, my youngest’s birthday, spring activities in full swing and in two short weeks Passover begins. All of these are good things and happy times, but piled on top of all the usual daily nonsense, I start to feel like a hamster on a wheel. So even thought I’m spinning, I think you’ll be impressed that I actually have a couple Passover recipes to share two full weeks before it begins!
We spend many of the Jewish holidays with my husband’s family and Passover is always a highlight. It’s an opportunity to share a traditional, meaningful meal with our kids and extended family. My contribution is usually dessert, which for Passover can sometimes be a challenge since both flour and dairy are off the table.
Coconut macaroons are a must (meet me back here on Monday as I’ll be sharing my recipe) but I always need a little chocolate too. But what I’ve found over the years is that a dense torte or flourless chocolate cake is just too heavy after such a big, hearty meal. This year I’ll be bringing chocolate meringue cookies. In just a couple of bites they deliver a powerful, deep chocolate punch. I love the crackly exterior and the light, tender center. And it’s just the right amount of chocolate, especially since there are always so many other goodies on the table to sample.
Now don’t be intimidated by the word meringue. It’s as simple as beating egg whites with sugar until you have stiff peaks, then folding in the remaining ingredients until combined. The egg whites give the cookies their shiny, crackly appearance and that lovely tender crumb.
I’ll be bringing these to Passover dinner this year, but these aren’t just holiday cookies. They are wonderful year round, especially if gluten isn’t your thing. I always like to have a gluten-free recipe or two in my arsenal and these are a great option for a chocolate lover that misses out on brownies or cakes because they can’t have flour. So if you need that bite of chocolate like I do, you’re going to want to give these a try. But save some room, because Monday’s coconut macaroon recipe is also going to need a place at the table.
- 2 egg whites
- 1/4 tsp cream of tarter
- 1/2 cup sugar
- 1/4 tsp salt
- 1/3 cup cocoa powder Dutch process
- 1/2 tsp vanilla extract
- 1/2 tsp espresso powder
- 4 oz bittersweet chocolate chopped
- *confectioners sugar for dusting if desired
Preheat oven to 325 degrees and line a sheet tray with parchment.
In a clean, dry bowl whip the eggs whites until they hold soft peaks.
Add cream of tarter and then sugar in a steady stream while whipping. Continue to whip until you reach stiff peaks.
Carefully fold in the salt, cocoa, vanilla and espresso until fully combined. Stir in chopped chocolate.
Using a 1 1/2 inch scoop, scoop out 18 portions onto prepared sheet.
Bake for 12 -15 mins until cookies are set and just beginning to crack.
Cool and dust with confectioners sugar if desired.