Lemon Meringue Nests

Those of us who write Passover recipes - myself included - are often guilty of saying that a recipe is "perfect for year-round" - even when we know we'd never really make it except during the week of Pesach. But this dessert? This is one I actually do eat year-round, and it's such a favorite in my family that we request is for special occasions as well.  

The whole thing is served and eaten frozen, so it's a perfect make-ahead dessert that is just as tasty a week later. The meringue is the perfect combo of crispy and chewy and the lemon filling is sweet, tangy and creamy. Traditionally we make it as two large rectangular sheets of meringue with the filling sandwiches between, but I find the mini version much cuter and actually easier to handle without fear of shattering the meringue.

Lemon Meringue Thumbprint Cookies

I've been working on variation of these cookies for a long time - with a sugar cookie dough, in a larger size, the curd added before or after baking...but my work is finally and truly done with these. A bite of crispy sweet meringue with just a touch of mouth-puckering lemon curd: perfection.

Apple Cake with Brown Sugar Meringue

About a month ago I decided I was bored of apple cakes. They're all the same, with chunks of apple and a cinnamon flavored cake batter, moist but tending toward soggy after a few days.
Well I spoke too soon. This apple cake is nothing short of a revelation - with grated apple moistening the cake batter evenly with no heavy chunks, and - oh! - a delicate brown sugar meringue topping, providing a crisp lid to the cake and a sweet counterbalance to the dish.
The cake itself is not too sweet, which is perfect for the light and sugary meringue - plus the gooey layer that forms between the two.
You could whip out the food processor if you'd like, but apples are so easy to grate (unlike those stubborn potatoes) and the recipe only calls for two so I went straight for the box grater.

Note: Come back later this week for a Baking and Mistaking first - an exciting guest post!

Tip of the Day: Opt for apples that are relatively firm for easy grating - and I would go for a sweet variety like Golden Delicious.

Recipe: (from Food52)

Topping:
2 large egg whites
1 1/2 cups packed brown sugar
2 tbsps water

Cake:
1/2 cup (1 stick) butter or margarine, softened
1 cup packed brown sugar
2 egg yolks
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
2 large apples, peeled and grated
1/2 cup raisins - options
2 cups flour

Topping:
Place egg whites, brown sugar and water in the bottom of a double boiler - with enough water underneath to touch the bottom of the bowl.
Over high heat, beat with an electric mixer until peaks form, 3 to 5 minutes. Set aside.
Cake:
Beat the butter and sugar until light and fluffy.
Add in egg yolks and beat until combined.
Stir in the baking soda, salt, cinnamon, ginger, grated apple and raisins if using.
Fold in the flour until just combined - don't overmix.
Spoon batter into greased 9x9 inch baking pan. Spread meringue evenly over the top.
Bake on 350 F for 35 to 45 minutes.

Leftover Egg Whites = Meringues!

I know I left you on a cliffhanger with that last post, everybody wondering what was going to happen to those egg whites.

Well I'll leave you in the dark no longer! When life gives you lemons, make lemonade, when life gives you egg whites...make meringues!

I had four egg whites remaining...Exactly the amount my favorite chocolate chip meringue recipe called for.I think it was fate. This recipe I've used before on Passover, since it's wheat free!

Tip of the Day: When baking anything, including meringues, make sure you let your oven heat up completely before putting your cake or cookies in. Newer ovens will beep when hot, and for older version give it 10 to 15 minutes before starting.

Chocolate Chip Meringues

Passover baking always results in cakes and cookies that taste like two things: matzah, and ground nuts. And there is only so much of that I can take. So instead, I'll always prefer to make recipes that are naturally flour free the entire year - like flourless chocolate cakes, coconut macaroons and, as we have here, Chocolate Chip Meringues!These simple cookies contain just egg whites, sugar, vanilla, and chocolate chips - so there is no substituting or leaving out ingredients for this week. And they're so easy too. Just whip them up, stick them in the oven, and forget about them.The batter, if you can even call it that, is beautiful and shiny and white, and they puff up to pretty white puffs with a crispy outside and a chewy, sweet inside.I used chocolate chips in these, but you can make them without any additions, or use chopped nuts - just keep it small so they don't weigh it down. I used mini chocolate chips, but if all you have is bigger, you can run your knife through them before you add them.
The recipe for these came from recipezaar, but I used a little less chocolate chips than called for (all I had) and I think that the full amount might be a little too much. I also estimated on the vanilla and the lemon juice, which I think you could even leave out if you don't have.
Either way, these are a delicious, simple, and passover-friendly treat!

Tip of the Day: If you are going to try and adapt your favorite recipe, try using 1/2 cup matzah cake meal and 1/4 to 1/3 cup of potato starch to every cup of flour.