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.
Note 1: Ensure the bowl and mixer attachment are completely clean before using, any grease may ruin the meringue.
Note 2: Eggs should be 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.
Preheat the oven to 275°F and line a baking sheet with parchment paper.
Using the double-boiler method, melt the chocolate and add in the espresso powder, stir until silky and remove from the heat. Let it cool.
In a small separate bowl, combine the sugar and cream of tartar.
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.
Place the whisk attachment on the stand mixer and beat the eggs until frothy and foamy.
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.
Using 2 spoons, scoop out the meringue and place on a baking sheet about 2-inches apart.
Spoon a dollop of melted, cooled chocolate on top of the meringue and swirl it around using a skewer or toothpick.
Bake in the oven for 35-45 minutes until crisp on top and gooey in the middle.