Spring has arrived, and despite the Covid-19 virus, Passover and Easter are right around the corner. Like me, I’m sure you had plans to celebrate with friends and/or family. Although disappointing, we need to carry on our traditions and observe these significant holidays. The good news – because it’s Spring, the sun is shining a little bit brighter and our flowers are blooming or about to bloom depending upon where you live in the world.
Passover has always been special to me as I love gathering my family and friends to retell the story of our people enslaved in Egypt, how we were freed and led by Moses. The story never gets old, and by retelling it every year we never forget. The preparation and details for Passover are very time consuming but well worth it. From shopping for all the special items, to setting the table with different ritual elements, and of course the never ending cooking! I try to do as much as I can in advance, so I can relax at the table with my guests and participate in the seder.
Quite conveniently, Easter and Passover fall around the same time of the year. Often within the same month and week. Both share themes of liberation and triumph and include a lot of eggs. I wanted to share a recipe that would be appropriate for both holidays. However, in my case that presents a bit of a challenge as we don’t use flour during Passover. We eat only items that are unleavened in memory of the Israelites who had to flee before the dough could rise. Therefore, I substituted the cornstarch with potato starch. Either ingredient works fine.
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Quite conveniently, Easter and Passover fall around the same time of the year.“
I also decided to share this recipe with you, as it is not only easy to make in advance, but seems to please just about everyone’s palate. The presentation is very impressive and you can display a variety of toppings for your guests to choose – whipped cream, berries, chocolate sauce, lemon curd… to name a few. Overall, this is such a cheerful dessert which is what we can use during these stressful times.
Be sure and set your egg whites out on the counter several hours before you plan to make it, as it is imperative they be at room temperature. Also, when you fold in the cocoa, try to do it with a light hand. You want to keep the streaks of cocoa powder remaining throughout. They will cook and look beautiful with this marbling effect.
INGREDIENTS
Adapted from “A Kitchen in France”
Makes 6 large or 12 medium meringues.
- 6 large egg whites at room temperature
- pinch of salt
- 1 T potato starch or cornstarch
- 1 2/3 C granulated sugar
- 2 T unsweetened cocoa powder
Whipped Heavy Cream:
- Preheat the oven to 275 degrees. Line a baking sheet with parchment paper.
- Using an electric mixer, whip the room temperature egg whites in a very clean bowl until they hold medium peaks. Add the salt and whip, adding the potato or cornstarch and then the sugar a little at a time until all of the sugar has been added. Continue to whip until the whites are stiff and glossy, 10-15 minutes total. Gently fold in the cocoa powder until it has a marbled effect.
- With 2 large spoons, spoon the egg whites onto the baking sheet, using the spoon to create nice swirls and a spiky peak at the top. Dust some cocoa on top of each meringue and use a small fork to gently make a few more swirls.
- Bake for 1 hour. Switch off the oven and leave the meringues in it. Leave the door slightly open using the handle of a wooden spoon wedged in the top of the oven door to help if needed. Leave for 15 minutes. Remove and cool on a wire rack.
- Serve either on their own or with freshly whipped cream and chocolate sauce as follows.
Chocolate Sauce:
- 6 1/2 T water temperature
- 1/2 C unsweetened cocoa powder
- 1/4 C granulated sugar
- 3 T dark corn syrup or for Passover substitute with 1/2 T potato starch
- 1 oz bittersweet chocolate broken in small pieces
- Mix the water, cocoa powder, sugar and syrup (or potato starch) in a small saucepan and bring to a low boil.
- Remove from heat, add the chocolate and stir gently until smooth. Let cool before serving.
Enjoy!
This is so special and beautifully written. Happy Passover to you and your beautiful family.
Kathy and Matt
Author
Thank you so much Kathy and Matt! All the best for a beautiful Easter with your family.
Much as I love my Vitamin Ch, your suggestion of lemon sounds perfect for our recent harvest & warming weather. Wishing you & your family a special Passover.
Anne E 🤓👩🏻🌾
Author
Love that…Vitamin Chocolate! I’ll share my recipe for the lemon curd as soon as I can!
Those look delicious !!! I am making them for sure!!! Thanks for sharing xo Linda
Author
Thanks Linda!
Hi Polly,
I’m a good friend of your sister Carney’s and have heard about your amazing recipes for years!
So glad I now receive your blog and can’t wait to try a few sometime soon!
These meringues look great and look forward to trying them, but before I do so, I have a question.
Can they be made with less sugar or even a sugar substitute such as Stevia?
I try to watch how much sugar I put in my cooking, so would like to see if there are any
substitutes? Of course, I want them to still have a good flavor, so wanted to get your suggestions.
I know this year will be a very challenging one as we prepare to celebrate Passover, but I know we
will make exceptions to get through this as best as possible.
Wishing you and your family a very Happy Passover. Stay healthy and continue sharing your
incredible creations!!!
Author
Hi Cindy,
I believe that the sugar is necessary for the structure of the meringue and to keep its volume. However, I’m quite positive you can reduce it, but the volume wont be the same, but I’m sure it would still taste delicious. I’m going to try it for you tomorrow and get back to you. Thanks for the nice note. Polly
Thank you!! Everything looks so yummy!! I can’t wait to Maine the recipes this week 😋😋😋
Author
Thanks for taking the time to write this Julie. So happy you appreciate the recipes!
Polly, what a lovely story! And, the meringues look wonderful! Wishing you and yours a beautiful, peaceful holiday!
Air hugs!!
Beautiful!!!!
Can’t wait to try it!
And thank you for keeping our spirit up!
Author
As a follow up, I reduced the sugar by half, but the meringues flattened and certainly don’t look as pretty and dramatic. They still taste good though,.
Author
Cindy, see below my response to reducing the sugar.
Polly