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4 large egg whites, at room temperature for at least two hours (can leave out up to four hours)
2/3 cup sugar
2 tablespoons Gefen Cocoa
2/3 cup Gefen Confectioners’ Sugar
3 ounces plus 1 ounce pareve bittersweet chocolate, chopped into 1/4-inch pieces, divided
2 teaspoons orange zest, divided
1 teaspoon orange extract
1 teaspoon vanilla
2/3 cup Gefen Confectioners’ Sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla
2/3 cup Gefen Confectioners’ Sugar
1 tablespoon unsweetened cocoa, such as Gefen
1 cinnamon stick for the top
Preheat the oven to 230 degrees Fahrenheit. Line one to two cookie sheets with Gefen Parchment Paper.
Beat the egg whites with an electric mixer at high speed until very thick. Reduce the speed to low and add the sugar, about one tablespoon at a time, until it is all mixed in.
Increase the speed back to high and beat for 10 full minutes until the mixture is thick and shiny.
To continue the recipe, follow one of the variations below.
Sift the cocoa and confectioners’ sugar together into a bowl.
When the egg white mixture is ready, set aside about half of it in a separate bowl.
Add the cocoa-sugar mixture to the remaining whites in the mixing bowl, along with three ounces of the chopped chocolate and mix on low to just combine. Add the reserved whites back into the bowl and mix very gently with a silicone spatula to create a marbled effect.
Using a large spoon, scoop up approximately one tablespoon at a time of the meringue batter and, with another spoon, gently push the batter off the first spoon onto the prepared cookie sheet, setting the meringues about two inches apart. Chop the remaining one ounce of chocolate a little smaller and then sprinkle it on top and around the sides of the meringues. Bake for two hours.
When the whites are ready, add one teaspoon of the orange zest and both extracts and mix on low speed to combine. Add the confectioners’ sugar and continue to mix on low speed until just blended.
Using a large spoon, scoop up approximately one tablespoon at a time of the meringue batter and, with another spoon, gently push the batter off the first spoon onto the prepared cookie sheet, setting the meringues about two inches apart.
Sprinkle the remaining zest on top and around the meringues. Bake for two hours.
When the whites are ready, add the ground cinnamon and vanilla and mix on low speed to combine. Add the confectioners’ sugar and continue to mix on low speed until just blended.
Using a large spoon, scoop up approximately one tablespoon at a time of the meringue batter and, with another spoon, gently push the batter off the first spoon onto the prepared cookie sheet, setting the meringues about two inches apart.
Use a zester on the cinnamon stick to sprinkle a little cinnamon on top and around the meringues. Bake for two hours.
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