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Chocolate Meringue Stars with Raspberry Chocolate Meringue Stars with Raspberry Sauce
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Preparation time: 15 min
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| Chocolate Meringue Stars with Raspberry Chocolate Meringue Stars with Raspberry Sauce Next to Macaroons, I think meringues are probably the most inherently Pesach-friendly dessert you will find. I love when we can take a year-round favorite, and not worry about making special adjustments. Fold in some cocoa powder and serve with a dipping sauce (made from jam and lemon juice) and upgrade these to a fab closer of your holiday meal. Times Cook Time : 2 hour Ready Time : 2 hour, 15 min Servings 20 stars Ingredients For Meringue | |
| 2 large | egg whites, at room temperature |
| 4 tablespoons | confectioners' sugar, sifted |
| 3 teaspoons | cocoa powder, sifted |
| pinch | kosher salt |
| For Dipping Sauce | |
| 1/2 cup | raspberry jam |
| 1 tablespoon | lemon juice |
| Directions Preheat oven to 200°F. Line 2 baking sheets with parchment paper and set aside. With an electric mixer, beat egg whites until it just holds soft peaks. With mixer running, add a tablespoon of sugar at a time, beating on high until stiff, glossy peaks hold. Gently fold in salt and cocoa powder. Transfer meringue to a pastry bag fitted with a ½-inch star tip. Pipe 1-inch wide stars about ½-inch apart until you have used all the meringue. If you don’t have a pastry bag or tips, you can fill a gallon Ziploc and trim the tip off. Pipe small circles as you would with a pastry bag. Bake 1 ½ to 2 hours or until meringues are dry and crisp. Turn the oven off and cool in the oven with the door propped open for 1 hour. In a small bowl, combine jam with lemon juice and stir to loosen. If still too thick, add a few drops of water until jam is the right consistency to use as a dipping sauce. Next to Macaroons, I think meringues are probably the most inherently Pesach-friendly dessert you will find. I love when we can take a year-round favorite, and not worry about making special adjustments. Fold in some cocoa powder and serve with a dipping sauce (made from jam and lemon juice) and upgrade these to a fab closer of your holiday meal. Times Prep Time : 15 min Cook Time : 2 hour Ready Time : 2 hour, 15 min Servings 20 stars Ingredients For Meringue | |
| 2 large | egg whites, at room temperature |
| 4 tablespoons | confectioners' sugar, sifted |
| 3 teaspoons | cocoa powder, sifted |
| pinch | kosher salt |
| For Dipping Sauce | |
| 1/2 cup | raspberry jam |
| 1 tablespoon | lemon juice |
Directions
Preheat oven to 200°F. Line 2 baking sheets with parchment paper and set aside.
With an electric mixer, beat egg whites until it just holds soft peaks. With mixer running, add a tablespoon of sugar at a time, beating on high until stiff, glossy peaks hold. Gently fold in salt and cocoa powder.
Transfer meringue to a pastry bag fitted with a ½-inch star tip. Pipe 1-inch wide stars about ½-inch apart until you have used all the meringue. If you don’t have a pastry bag or tips, you can fill a gallon Ziploc and trim the tip off. Pipe small circles as you would with a pastry bag.
Bake 1 ½ to 2 hours or until meringues are dry and crisp. Turn the oven off and cool in the oven with the door propped open for 1 hour.
In a small bowl, combine jam with lemon juice and stir to loosen. If still too thick, add a few drops of water until jam is the right consistency to use as a dipping sauce.
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