Six ingredient, bake while you sleep Overnight Meringue Cookies are here!
- 1/4 cup almond flour or almond meal
- 1 oz semi-sweet chocolate, grated or finely chopped*
- 2/3 cup superfine sugar, divided
- 2 egg whites
- 1/8 teaspoon kosher salt
- 1/8 teaspoon cream of tartar or 1/4 teaspoon lemon juice
- *Reserve extra chocolate for optional decoration
- Instead of nuts and chocolate, you could use 1/2 cup raisins, dried cranberries or cherries
- Preheat oven to 350 F and line a cookie sheet with parchment paper. Adjust oven rack to middle position.
- Combine almond flour or meal, chocolate and 2 tablespoons of sugar. Set aside.
- Use an electric or handheld mixer to beat egg whites and salt until stiff but not dry. Add in cream of tartar or lemon juice. Add in remaining sugar, a tablespoon at a time, until egg whites are smooth and stiff. Off mixer, use a rubber spatula to fold in the almond flour or meal and chocolate.
- Use a small ice cream scoop or tablespoon to drop meringues, as tall as possible, 1 inch apart onto cookie sheet. Or place meringue batter in a pastry bag and pipe tear drop shapes onto cookie sheet. Place cookie sheet in oven and TURN OFF THE HEAT.
- Let cookies bake overnight and do not open oven door. The next day, remove cookies from oven and store in an airtight container.
- Serve with fruit, ice cream or whipped topping.
- Decorating ideas:
- Melt additional chocolate chips ( about 1 cup) according to package directions.
- Place melted chocolate in ziploc bag, snip a corner and draw lines across the top of cookies.
- Place a dot of chocolate in center of cookie. Leave plain, add a chocolate chip or chopped nuts on top. Let dry.
- Spread a thin layer of chocolate between two cookies for a “macaroon”.
Adapted from The Complete Passover Cookbook, Frances R. AvRutick