Passover Cocoa Meringues
When the Israelites were leaving Egypt, they were in such a rush that they didn’t have time to let their bread raise. To remember this part of the Exodus story, we do not eat leavened foods during Passover. Since they are flourless meringues have become a customary Passover treat.
Passover Cocoa Meringues
Makes: 3 dozen
Total time: 4 hours
Active time: 20 minutes
Go flourless this Passover with these sweet, lighter than air cocoa meringues! Make these the night before your passover seder, and leave them in the oven (with the heat off) overnight!
Equipment
Stand mixer with whisk attachment
Piping bag & piping tip (in your box)
Ingredients
2 egg whites, at room temperature
¼ tsp cream of tartar (can be replaced with ¼ tsp vinegar or lemon juice)
Pinch of sea salt
½ cup white sugar
1 tbsp cocoa powder
Preparation
Preheat the oven to 225°F. Line a baking tray with parchment paper.
Add egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites on medium high until they become foamy.
Add the cream of tartar, beating to combine.
With the mixer on medium high, add the sugar 1-2tbsp at a time, beating until stiff peaks form.
Gently fold in the cocoa powder using a spatula, being sure not to deflate the meringue.
Transfer to a piping bag fitted with a star attachment. Pipe 1-inch meringues, spaced 1 inch apart.
Bake for 1 hour. Turn off the oven, and crack open the oven door slightly. Let them sit in the oven for 90 minutes - 2 hours.
Store in an airtight container for up to 3 days.
