Chocolate Chip Meringues
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Another Passover favorite. I believe this recipe is from my mom’s old Hadassah cookbook.
Ingredients
2 egg whites
1 tsp. vanilla
1/8 tsp. salt
1/2 cup sugar
1 cup chocolate chips
Preparation
Combine eggs whites, vanilla, and salt. Beat until stiff but not dry.
Beat in sugar until mixture is stiff and satiny.
Fold in chocolate chips.
Drop by teaspoonfuls onto a lightly greased cookie sheet.
Bake at 300 degrees for 25-30 minutes.
Makes three to four dozen.
Notes:
- I use mini chocolate chips.
- Instead of greasing a cookie sheet, I use parchment paper. After taking them out of the oven, I slide the parchment off the cookie sheet and let the meringues cool completely.
- Store in an airtight container.
Matzo Brittle
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So easy. So good. Make extra, because these are always a huge hit!
Ingredients
Matzo (about three sheets)
2 sticks of margarine or butter
1 cup of brown sugar
1 small bag (10-12 oz) of chocolate chips
Preparation
Cover a rimmed cookie sheet with foil to make cleanup easier. Line the cookie sheet with matzos; it’s okay if they overlap a little.
Melt the margarine with the brown sugar until it starts to boil. Pour the mixture over the matzos and bake at 375 degrees for 7 minutes. Take the pan out of the oven and pour the chocolate bits over the matzos. Once they’ve melted a little, spread over caramel mixture. Cool in the fridge for one hour then break into small pieces.
If desired, add sprinkles, sea salt, nuts, etc. while the chocolate is still warm.
Passover Brownies
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These brownies are slightly moister and not quite as dense as most Passover brownies. One of the reviewers on Epicurious said they would use this recipe all year round, not just for Passover. And well, they’re good … for Passover brownies. Read: I wouldn’t make them any other time.
Ingredients
2 ounces unsweetened chocolate
1 stick (1/2 cup) unsalted butter
3 tablespoons unsweetened cocoa powder (not Dutch-process)
1/2 cup Passover cake meal
2 large eggs
1 cup sugar
1 1/2 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preparation
Preheat oven to 325°F. and butter an 8-inch square baking pan.
Chop unsweetened chocolate and in a small heavy saucepan melt with butter over low heat, stirring until smooth. Cool mixture 10 minutes. In a small bowl whisk together cocoa powder and cake meal.
In a large bowl with an electric mixer beat together eggs and sugar until thick and pale and beat in sour cream and melted chocolate mixture. Add cocoa powder mixture and beat at low speed until just combined. Stir in chocolate chips and walnuts with a wooden spoon and spread batter evenly in baking pan.
Bake brownies in middle of oven 35 minutes, or until a tester comes out with crumbs adhering. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep layered between sheets of wax paper in an airtight container at cool room temperature 5 days.
Makes 16 brownies.
Notes: I omitted the nuts and added extra chocolate chips. I also doubled the recipe. If I make these again, I would probably add an extra tablespoon of sour cream to make them even moister.
Recipe from Epicurious.
