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Meringues and Pesach are a perfect fit, because they’re naturally free of chometz. These gorgeous cookies take the classic meringue up a notch, with two delicious flavors swirled together in one pretty cookie. If you prefer (or want to save time) you can do just one of these flavors—each are delicious on their own, too.
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Coffee and Chocolate Swirled Meringues
Ingredients
Coffee Meringue:
- 2 egg whites
- ½ cup sugar
- 1 tablespoon instant coffee granules dissolved in ½ teaspoon hot water
Chocolate Meringue:
- 2 egg whites
- ½ cup sugar
- 3 tablespoons unsweetened cocoa powder
Instructions
- Make the coffee meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until soft peaks form. Add sugar and continue to beat until egg whites form stiff peaks and appear shiny.
- Remove egg whites to another bowl and gently stir in the coffee, using a rubber spatula. Do not overmix or your egg whites may fall. Set aside.
- Make the chocolate meringue: Return bowl to mixer (no need to wash it first!). Beat egg whites on high speed until soft peaks form. Add sugar and continue to beat until egg whites form stiff peaks and appear shiny.
- Use a rubber spatula to gently stir the cocoa into the egg whites until fully combined.
Assemble the meringues: Preheat oven to 200ºF. Line 2 baking sheets with parchment paper and set aside. - Fill one 12-inch piping bag with coffee meringue mixture, and another with chocolate. Load both bags side-by-side into a larger (18-inch) piping bag, fitted with a large star tip. This will give you the two color swirl. Alternatively, spoon alternating scoops of coffee and chocolate meringue into one piping bag.
- Pipe swirls of meringue onto prepared cookie sheet. Bake for about 90 minutes, until meringues feel crisp and can be easily removed from the parchment paper. Turn oven off, and leave the meringues in the oven for about an hour or two to dry out.
Notes
Plan Ahead: Store in an airtight container at room temperature for a week or two.
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