I love meringues. I love to eat them and I love to make them. They are so simple, require so few ingredients and can be colored or decorated in so many ways. With that crunchy outside and chewy inside, meringues are always a crowd-pleaser. Meringues are a great Passover treat because they require only egg whites, salt, sugar, and a little bit of food coloring. They’re quick to make but take a while to bake so it’s best to whip up a batch before folding laundry or cleaning your refrigerator, but I promise they’ll be worth the wait.
Brittany Wayne grew up in Weston, CT and enjoyed baking with her parents from a young age. In high school, Brittany completed a year-long independent study on cake decorating, culminating in a three-tiered wedding cake. The teacher who graded the study gave Brittany a D because she didn’t believe Brittany made the cakes she brought in each month. Brittany did make the cakes. You can follow Brittany and her cake creations on Twitter, and Instagram.
4 egg whites at room temperature
¼ tsp. salt
2 ¼ cups powdered sugar
At least three piping bags. (Two smaller, one larger)
Preheat oven to 200°F.
Use a stand mixer or hand mixer to whisk the egg whites and salt at a medium-high speed until peaks have formed.
Add sugar 1 tablespoon at a time (wait 5-10 seconds between each addition of sugar) and beat on medium-high until stiff white peaks have formed.
Split meringue batter into bowls to add color (I used two colors, you can use as many as you want).
Add a small amount of food coloring to each bowl and fold until color is distributed but some white is still visible (I don’t like to mix all the way because it could deflate the meringue and I like the marbleized look).
Fill each small bag with one color of your choice. Cut a hole in the large piping bag and put the tip of your choice in the large piping bag (you don’t need a tip, you can just cut a hole in the large piping bag), followed by the two smaller bags with different colors. Make sure both of the smaller bags are evenly at the end of the bag so the colors distribute evenly.
Line a baking sheet with parchment paper.
Pipe out meringue in a circular motion to create small meringue swirls (depending on your tip, they may have a star shape). Meringues should be 1 inch apart on the baking sheet.
Bake for 90 minutes at 200°F, then turn off your oven and let the meringues cool in the oven. This will let the outsides harden a bit to get that crunchy texture while the insides won’t overcook.
All year long I troll for recipes that can also be used during Passover, and this cookie recipe was just one of those finds. The recipe is flourless but also good enough to eat whether its Passover or not – and best of all, SUPER simple to whip together.
Here is the original recipe which actually calls for peanut butter instead of almond butter.
1 cup almond butter
1/2 teaspoon vanilla extract
1 cup packed brown sugar
1 cup chocolate chips
1/2 cup chopped walnuts or almonds
Preheat oven to 350 degrees.
Mix together first four ingredients until smooth. Fold in chocolate chips and walnuts.
Bake for 11 minutes, and then let cool for 5 minutes while cookies remain on the baking sheet. Transfer to baking rack to cool completely.