Passover Mini Chocolate Almond Meringues
By Denise Phillips
Published on 24 April 2022
Pesach time is one of the occasions that everyone makes an effort with the cooking unless of course you are lucky enough to be going away. Bought biscuits although delicious are so expensive; homemade satisfies the sweet tooth at a fraction of the price! Also making Pesach biscuits is a delightful way of encouraging little helpers to get involved in cooking.
This recipe uses 4 egg whites. Use the yolks for Pesach mayonnaise or lemon curd. Spare whites will freeze successfully – one white equals one fluid ounce. Defrost at room temperature and they will whisk up beautifully. These meringue biscuits are parev and can be stored for about a week in an air tight container or frozen.
Please ensure all ingredients are suitable before purchasing them.Time and servings
35 minsTotal time
15 minsPrep time
20 minsCooking time
Ingredients
- 4 egg whites
- 1 tsp of almond essence
- 200 g of caster sugar
- 4 tbsp of cocoa powder
- 1 pinch of salt
Method
Step 1
Pre- heat the oven to 150 C/ 300F/ Gas mark 2.Step 2
Line 2 baking trays with non stick baking parchment paper.Step 3
Lightly whisk the egg whites until foamy. Add a pinch of salt.Step 4
Continue to whisk the egg whites, increasing the speed. Slowly add the sugar, a tablespoon at a time until the mixture is glossy. Add the almond essence.Step 5
Stir in the cocoa powder. Transfer the mixture into a piping bag or use a tablespoon to drop onto the prepared baking tray.Step 6
Bake for 20 minutes until the meringues appear dry and set.