My Grandmother’s Passover Meringues

Passover meringues on a sheet of parchment paper
Prep Time
15 min
Cook Time
45 min
12 meringues

Growing up, our Passover seders (ceremonial dinners) were not complete without my grandmother’s famous meringues. These airy, fluffy, cloud-like cookies are popular on Passover because they are grain-free, making them the perfect kosher treat. These meringues use cream of tartar and for anyone who is weary that this ingredient may not be kosher for Passover, indeed it is! The cookies are made similar to French meringue by beating egg whites and gradually adding in sugar; you’ll need a stand-mixer or a hand-mixer to do this heavy lifting. Whether you celebrate Passover or not, you’ll love the light, marshmallow-y texture of these cookies with their chocolate-swirled tops. Plus, they’re gluten-free!

Related: My Grandmother’s Classic Jewish Cinnamon Twist Cookies

Note 1: Ensure the bowl and mixer attachment are completely clean before using, any grease may ruin the meringue.

Note 2: Eggs should be at room temperature.

Note 3: Separate the egg yolks from the whites in a separate bowl, not over the mixing bowl. If some yolk accidentally falls into the white, you’ll have to start again.



cup semi-sweet chocolate chips
tsp espresso powder
cup sugar
tsp cream of tartar
tsp salt
tsp pure vanilla extract


Step 1

Preheat the oven to 275°F and line a baking sheet with parchment paper.

Step 2

Using the double-boiler method, melt the chocolate and add in the espresso powder, stir until silky and then remove from the heat. Let it cool.

Chocolate over a double boiler
Step 3

In a small separate bowl, combine the sugar and cream of tartar.

Step 4

Separate the egg yolks from the whites in a bowl. Combine the egg whites with salt and vanilla and pour into the stand-mixer bowl.

Egg whites in a bowl
Step 5

Place the whisk attachment on the stand mixer and beat the eggs until frothy and foamy.

Egg yolks being beaten in a stand mixer
Step 6

Once frothy, spoon in 1 tablespoon of sugar at a time as the mixer is still running. Continue to beat until stiff peaks form. This takes approximately 7-10 minutes.

Step 7

Using 2 spoons, scoop out the meringue and place it on a baking sheet about 2 inches apart.

Step 8

Spoon a dollop of melted, cooled chocolate on top of the meringue and swirl it around using a skewer or toothpick.

Unbaked Passover meringues on a parchment lined baking sheet
Step 9

Bake in the oven for 35-45 minutes until crisp on top and gooey in the middle.

A closeup on Passover meringues

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