With the completion of the Passover Sedar for 2012 (well, 5772 if you follow the Jewish calendar), most people who observe the holiday have plenty of chametz free desserts in their houses. But perhaps you’re itching to bake again before the holiday ends at sundown on Saturday, yet you just CANNOT stomach the idea of another coconut macaroon.
I understand. Let me help you. With these double chocolate cashew meringue cookies.
Double Chocolate Cashew Meringue Cookies - Ingredients
1 cup finely chopped cashews
2 egg whites, room temperature
1 cup sugar
1/3 cup cocoa powder*
1 teaspoon vanilla*
5 ounces bittersweet chocolate*
*If observing Passover, ensure that these items are certified Kosher for Passover. In some cases, additions such as corn syrup can be problematic.
Whip egg whites at high speed until foamy, then gradually add sugar 2 tablespoons at a time, whip until stiff. Add vanilla and cocoa powder, whip until fully incorporated. Gently fold in chopped cashews.
Spoon batter into a pastry bag, pipe into 1 ½” diameter rounds on a parchment paper- or silpat-lined baking sheet.
Bake at 325 F for 17-19 minutes, move to wire rack to cool. Once cookies have cooled, melt chocolate, then dip tops of cookies in chocolate.
Shake off excess and allow chocolate to solidify.
Enjoy as a year-round, or Passover-specific, treat. If you make them this week, I bet you’ll love them enough to make them any time of the year.