It wasn’t Passover in our house until we had eaten my mother’s Chocolate Meringue cookies. When I was young we lived in Pittsburg California. There were only a handful of Jewish families, and the local market didn’t have Passover foods, so my mother came up with this recipe. I remember after Purim, my mom would drive into San Francisco and do what she called her “major Passover shopping”. She would buy the canned macaroons, but they didn’t compare to her special cookies. Of course in our family, if it wasn’t chocolate it wasn’t dessert. (What would we do if we couldn’t eat chocolate on Passover?) Perish the thought!!
Etty’s Chocolate Meringue Cookies
3 egg whites at room temperature
1/2 c sugar
6 oz melted semi sweet chocolate
2/3 chopped walnuts, or any chopped nut of your choice
(almonds are delicious, as are pecans)
Whip the egg whites until they just start to shape into peaks and slowly add the sugar. Beat until whites are stiff and then gently fold in the melted chocolate and the nuts. Chocolate and nuts should be well incorporated into the egg white mixture. Drop by teaspoons onto a cookie sheet that is covered with parchment paper.
Bake at 325 for 10 minutes and then turn the oven off and let them sit in the oven either overnight or for 4-6 hours. At this point they can be frozen and keep beautifully until served. Jessica Sacher
She would fold a towel and place it on the window sill, pull over a chair and then peer out the window. High above the Grand Concourse, she looked down and watched what was happening on the streets below. That was how my mother spent her afternoons once her chores were completed and before we sat down to dinner. She looked peaceful and happy in that position and looking back, I now realize that it allowed her to be alone without feeling lonely. After a while, she would end up in the kitchen, making dinner and baking cookies.
Our family is very good at enjoying periods of quiet and inactivity, although some of us prefer company even in our quiet moments. This past Friday after attending an early morning Bris, followed by a day of work, I came home to an afternoon where I was completely free to do as I please. It was a beautiful day and in spite of a week where the news was filled with tragedies, nothing is more life affirming than being around a newborn. With another Bris to look forward to, plus a graduation, two wedding showers, five weddings, and two Sheva Brachot, life is sweet. So, after sitting in my yard and looking out at my garden, now in full bloom, I went into my kitchen and baked cookies. Almond cookies, crunchy and sweet, my mother would have loved them.
This recipe was given to me by a friend with very little instruction. It took no time to make, nice when you are in rush and even nicer when you have the time to enjoy one freshly baked, in your yard with a cup of coffee.
3 cups sliced almonds
3 egg whites
1 1/2 cups powdered sugar
Preheat oven to 350 degrees. Place parchment paper on two cookie sheets. Mix ingredients well, it is a loose batter, and spoon onto the cookie sheet. You need to keep mixing the mixture in between spooning. Bake till golden brown, about thirty minutes. Allow to cool completely. Makes about 2 dozen cookies.