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Chocolate Meringue Stars with Raspberry Sauce

 

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Chocolate Meringue Stars with Raspberry Sauce
 

 

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Recipe

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

  • 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.

    Tags

    About Jamie Geller

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    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

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