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A beautiful, elegant on the classic naturally-kosher-for-Passover sweet that uses basic ingredients and even non-gebrochts eaters can enjoy.
3/4 cup granulated sugar
3 egg whites
2 tablespoons icing sugar
1 teaspoon Gefen Vanilla
1/2 teaspoon (kosher for Passover) white vinegar
8 ounces chocolate, melted and cooled
Whisk egg whites in an electric mixer until soft peaks form. Gradually add in both sugars and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar granules when rubbed between two fingers and the meringue forms stiff, glossy peaks.
Drizzle chocolate on top of meringue (do not mix in). Spoon out mixture and drop onto a prepared baking sheet. Bake for 40–50 minutes at 275°F.
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These were so good! The chocolate flavour really comes through, and the meringues have that perfect crunchy crust and are chewy in the middle. I don’t think I can go back to regular meringues ever again.
Is icing sugar the same as confectionary sugary?
yes