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