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Passover Sweets – Chocolate Chip Walnut Meringues

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Passover, the Jewish Spring Festival celebrating freedom and family starts on April 1st this year and runs through April 7th. Seder meals will be served the first two nights of the celebration.
Today’s recipe is sweet ending for the Seder meal and the weeklong holiday. Chocolate and walnuts are added to these meringue cookies made of egg whites and sugar. They are free of flour and grains. This recipe uses cream of tartar as a leavening agent. Because it is a synthesized agent and therefore not considered a food item, it is widely acceptable for Passover.
These sweets caught my attention because they are very similar to a holiday cookie Eric’s grandmother always made. While her version also included chocolate chips, the walnuts were an addition we had not previously included. The nuts give the chewy cookies an extra bit of crunch. These delicate & light sweet treats are a refreshing palate cleanser and wonderful after a holiday meal.

Chocolate Chip Walnut Meringues

Chocolate Chip Walnut Meringues (adapted from JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch by Jake Cohen via jewishfoodsociety.org) Total Time Required: 2 hours 25 minutes + Cooling Time, Yield: about 36 Cookies

Ingredients:

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 2 teaspoons potato starch or cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup 60% dark chocolate chips
  • 1 cup walnuts, coarsely chopped

Directions:

Preheat the oven to 200°F. Line two baking sheet pans with Silpat mats or parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until frothy.

Whip the egg whites with the cream of tartar.

With the mixer running, stream in the sugar and whip until the eggs are white in color and beginning to grow in volume, but before the eggs can hold soft peaks. Turn the stand mixer off.

Add the sugar to the egg whites.

Meanwhile, in a small saucepan, whisk the cornstarch with 1/3 cup water. Cook over medium-high heat, stirring continuously, until the mixture has thickened, about 2 minutes.

Heat the cornstarch with some water to make a slurry.

With the mixer running, slowly pour the hot cornstarch slurry into the egg white mixture.

Add the cornstarch slurry to the whipped egg whites.

Continue mixing and add the salt and vanilla to the mixer.

Add the salt and vanilla to the mixer.

Raise the mixer speed to medium-high and whip the mixture until it holds stiff peaks, about 10 to 12 minutes.

Whip the egg mixture to stiff peaks.

Gently fold in the chocolate and walnuts.

Fold in the walnuts and chocolate.

Spoon 2-tablespoon mounds of the meringue mixture onto the prepared sheet pans, spacing them 1 inch apart.

Spoon the meringue into mounds on the prepared baking sheets.

Bake for 2 hours, then remove the pans from the oven and let the meringues cool completely.

Bake the meringues for 2 hours in a 200°F oven.

Serve once cool. Store the meringues in an airtight container lined with paper towels at room temperature for up to 4 days.

Store the meringues in an airtight container at room temperature.

A perfect light and airy treat after a meal!  ~Linda

Chocolate Chip Walnut Meringues (adapted from JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch by Jake Cohen via jewishfoodsociety.org) Total Time Required: 2 hours 25 minutes + Cooling Time, Yield: about 36 Cookies

Ingredients:

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 2 teaspoons potato starch or cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup 60% dark chocolate chips
  • 1 cup walnuts, coarsely chopped

Directions:

Preheat the oven to 200°F. Line two baking sheet pans with Silpat mats or parchment paper.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until frothy. Then, with the mixer running, stream in the sugar and whip until the eggs are white in color and beginning to grow in volume, but before the eggs can hold soft peaks. Turn the stand mixer off.

Meanwhile, in a small saucepan, whisk the cornstarch with 1/3 cup water. Cook over medium-high heat, stirring continuously, until the mixture has thickened, about 2 minutes.

With the mixer running, slowly pour the hot cornstarch slurry into the egg white mixture. Continue mixing and add the salt and vanilla to the mixer. Raise the mixer speed to medium-high and whip the mixture until it holds stiff peaks, about 10 to 12 minutes. Gently fold in the chocolate and walnuts.

Spoon 2-tablespoon mounds of the meringue mixture onto the prepared sheet pans, spacing them 1 inch apart. Bake for 2 hours, then remove the pans from the oven and let the meringues cool completely.

Serve once cool. Store the meringues in an airtight container lined with paper towels at room temperature for up to 4 days.