Chocolate
Meringue Stars with Raspberry Sauce
By Jamie Geller
Next to Macaroons,
Chef Jamie Geller thinks meringues are
probably the most inherently Pesach-friendly dessert you
will find. She loves taking a year-round favorite, and
not having to 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.
Chocolate
Meringue Stars with Raspberry Sauce
Times:
• Prep time: 15
•
Cook time: 120
•
Ready time: 2 hour, 15 min
Servings:
20 Stars
Ingredients
For Meringue:
2 lg. Egg Whites, (at room temperature)
4 tbls. Confectioners' Sugar, (sifted)
3 tspn. Cocoa Powder, (sifted)
pinch Kosher Salt
Ingredients
For Dipping Sauce :
1/2 cup Raspberry Jam
1 tbls. Lemon Juice
Procedures:
1. Preheat oven to 200°F. Line 2
baking sheets with parchment paper and set aside.
2.
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.
3.
Transfer meringue to a pastry bag fitted with a 1/2-inch
star tip. Pipe 1-inch wide stars about 1/2-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.
4.
Bake 1 1/2 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.
5.
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.
Recipe
courtesy of Jamie Geller, who is the
author of the best-selling Quick & Kosher cookbook
series, creator of the Joy of Kosher with Jamie
Geller magazine and host of the popular Quick &
Kosher cooking show online at youtube.com/joyofkosher
and on-air on JLTV.
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