Passover Meringue Cookies Recipes

PASSOVER MERINGUE COOKIES

PASSOVER MERINGUE COOKIES image

Categories Cookies Egg Dessert Bake Passover Kid-Friendly Kosher for Passover

Yield 24 cookies

Number Of Ingredients 5

Ingredients

3 egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1/2 cup chocolate chips
1/2 cup chopped pecans

Steps:

Beat egg whites with cream of tartar until stiff. Add sugar slowly. Fold in nuts and chips. Cover cookie sheet with foil, dull side up. Drop by teaspoonful on cookie sheet. Bake 300F for 30 min or until brown. Cool before removing from pan.

PASSOVER CHOCOLATE CHIP COCOA MERINGUES

Passover Chocolate Chip Cocoa Meringues image

An easy to make treat that everyone will enjoy for Passover or year round. Sift powdered sugar over meringues and add fresh strawberries to the dish for a lovely presentation. Works best with mini chocolate chips. Using parchment/cooking paper reduces the risk of burning the bottoms (can use foil instead).

Provided by LAURENCOHEN

Categories Desserts Cookies

Time 50m

Yield 20

Number Of Ingredients 5

Ingredients

½ cup white sugar
¼ cup unsweetened cocoa powder
1 pinch salt
3 egg whites
¼ cup mini chocolate chips

Steps:

Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.

Nutrition Facts : Calories 34.6 calories, Carbohydrate 7 g, Fat 0.8 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 8.8 mg, Sugar 6.2 g

LEMON OR LIME MERINGUE COOKIES

Lemon or Lime Meringue Cookies image

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

Ingredients

2 egg whites
5 tablespoons sugar
1 teaspoon lemon juice or 1 teaspoon lime juice

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.

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