These meringues have an attractive design that adds additional flair to these ever-popular Pesach treats.
Yields 2 dozen meringues
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Using a clean, dry mixer bowl, beat egg whites to form soft peaks. Add sugars, beat until stiff, but not dry, and then fold in grated chocolate and almonds.
Divide batter in half. Add cocoa powder to one half and fold in gently.
Line a baking sheet with Gefen Parchment Paper. Drop vanilla mixture onto the sheet by half teaspoonfuls, about two inches apart.
Using a clean spoon, place a 1/2 teaspoon of chocolate mixture right next to each spoonful of vanilla mixture. Wet your hands to combine the vanilla and chocolate mixtures into one meringue. Form a peak as you combine, and continue until all your meringues are formed.
Bake 10 minutes or until firm. Allow to cool before removing from the baking sheet.
To prevent the meringues from cracking, use a metal spatula to remove them from the sheet.