Other Passover Desserts (all gluten-free, non-gebroks):
Banana Ice Cream
I've had a rough relationship with meringues. For years I would try making meringues and encounter one of several problems:
- My cheap hand mixer was insufficient or the motor would overheat before I had "stiff peaks."
- My own hand with whisk got tired before I reached "stiff peaks."
- I added the sugar too fast.
- I tried to make too big of a batch.
- My "stiff peaks" collapsed when I added cocoa powder.
- I got too creative "folding in" other ingredients and my meringues collapsed or turned to soup.
There's no reason to dump perfectly good egg whites just because they didn't 'peak'. With just a little encouragement and support, those whites can grow up into some very unique cookies that your family and guests will go NUTS over!
Chocolate Walnut Cookies
- 3 egg whites
- 1 cup sugar
- pinch of salt
- 2 Tbsp cocoa powder
- Preheat oven to 250 F / 120 C. (Or use the temperature of whatever else is cooking.)
- Mix in a 1 cup roughly chopped walnuts or nut of your choice. Adjust quantity as needed; your mixture should be VERY nutty. You could add chocolate chips with or in place of the cocoa powder, in addition to the nuts.
- Grease a baking pan (or two), or line a pan with baking paper and pour your mixture in. (If it's thick enough, fold cookies.) You want a thin layer, about the depth of a walnut. Now you have a few options to play with.
- (A) Bake until the mixture thickens, then form the batter into cookies and bake until crispy.
or(B) Bake until the top is crispy. Then flip upside down and break into smaller pieces and bake the other side. They may need to bake for about an hour total.
Chewy Almond Macaroons