Chocolate Chip Meringues

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Another Passover favorite. I believe this recipe is from my mom’s old Hadassah cookbook.

Chocolate Chip Meringues

2 egg whites
1 tsp. vanilla
1/8 tsp. salt
1/2 cup sugar
1 cup chocolate chips

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.


  1. I use mini chocolate chips.
  2. 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.
  3. Store in an airtight container.

Matzo Brittle

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So easy. So good. Make extra, because these are always a huge hit!

Matzo Brittle with Sea Salt

Matzo (about three sheets)
2 sticks of margarine or butter
1 cup of brown sugar
1 small bag (10-12 oz) of chocolate chips

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.

Passover brownies with chocolate chips

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)

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.

Passover Apple Crisp

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1/2 cup brown sugar, packed
1/2 cup mandelbread crumbs, finely chopped
1/2 tsp. cinnamon
1/4 cup soft margarine or butter
butter or spray to grease baking dish
2 1/2 cups apples, peeled & thinly sliced
1 tbsp. lemon juice

In a small mixing bowl, combine brown sugar, crumbs, cinnamon, and margarine or butter. Mix until crumbly.

Grease a 9-inch square baking dish.

Arrange apples in dish. Sprinkle with lemon juice.

Spread crumbly mixture over the apples.

Bake in preheated 375 degree oven for 25-30 minutes, until apples are tender.

We enjoyed this with vanilla ice cream on top. Yum!

Flourless Chocolate Cake

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Flourless Chocolate CupcakesI found this recipe (don’t know where I got it, but I would love to give props to the appropriate person) and made it for my mom’s birthday (which was during Passover). It was surprisingly good, and I will be making it again this year. The recipe calls for whipped cream and raspberries to top it, but we did a slight variation–ate the cake warm with ice cream and hot fudge…how can you go wrong? I think this year I may try a chocolate or raspberry glaze for the top, we shall see. Here it is:

Flourless Chocolate Cake
2 cups chocolate chips
3/4 cup unsalted butter or margarine
7 large eggs, separated
2/3 cup sugar, divided
2 teaspoons vanilla extract

2 cups sweetened whipped cream or whipped cream substitute (optional)
1 pint raspberries (optional)

Preheat the oven to 350 degrees.

Grease a 9 inch springform pan and line with parchment paper. Heavily grease the parchment paper.

Melt the chocolate and butter together in a medium heavy saucepan over medium heat, stirring occasionally.

Remove from heat and cool to room temperature, stirring occasionally. Beat the egg yolks and 1/3 cup sugar in a large bowl for three minutes, or until the mixture thickens and turns a pale yellow.

Fold the chocolate mixture and vanilla into the egg yolk mixture and set aside. Using very clean beaters and a clean bowl, beat the egg whites until soft peaks form. Add the remaining 1/3 cup sugar and beat until medium-stiff peaks form.

Carefully fold the egg whites into the chocolate mixture a quarter at a time, until all of the egg whites have been added and the batter is uniform in color. Do not overmix.

Spoon the batter into the prepared pan and smooth evenly. Bake for 50-55 minutes, or until a cake tester comes out with moist crumbs rather than batter.

Cool the cake thoroughly in the pan (the cake will fall dramatically).

Remove the cake from the springform pan and place on a serving plate.

Refrigerate for at least 3 hours.

Beat the heavy cream with the sugar and then spoon into the center of the cake. Top with the raspberries and refrigerate for up to 12 hours, or serve immediately.

Makes 12 servings.

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