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Overnight Meringue Cookies

  • Author: Dana Gerard
  • Prep Time: 25
  • Total Time: Overnight
  • Yield: 24 cookies
  • Category: dessert
  • Cuisine: Passover and Gluten Free Baking

Six ingredient, bake while you sleep Overnight Meringue Cookies are here!

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 F and line a cookie sheet with parchment paper. Adjust oven rack to middle position.
  2. Combine almond flour or meal, chocolate and 2 tablespoons of sugar. Set aside.
  3. 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.
  4. 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.
  5. Let cookies bake overnight and do not open oven door. The next day, remove cookies from oven and store in an airtight container.
  6. Serve with fruit, ice cream or whipped topping.
  7. 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”.

Notes

Adapted from The Complete Passover Cookbook, Frances R. AvRutick