This is one of the first things we make when we start cooking for Pesach! We try to change it up with all the different flavors, because this is literally all we eat. All. Week. Long.
Yields around 50 medium-size meringues, depending on the size you make.
Preheat oven to 175 degrees Fahrenheit (80 degrees Celsius) and line two large baking sheets with Gefen Parchment Paper.
Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in two batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.
Spoon half of the meringue mixture into a pastry bag and pipe onto baking sheets in meringue shapes. Repeat with the remaining mixture. Top with orange zest, ground cinnamon sticks, or ground coffee powder, to taste.
Bake meringues in upper and lower thirds of oven until crisp but still white, about two hours. Turn off oven and cool meringues in oven for one hour, then cool completely on sheets on a rack.
Food and prop styling by Janine Kalesis
Photography by Hudi Greenberger