July 13^th 2011By joyofkosher

June 26^th 2011By Chef Laura Frankel

This gorgeous layered dessert is light and refreshing. I make the meringue layers in individual sized discs so my guests can each have their own dessert. The meringue can easily be made into larger layers and the dessert can be assembled as a larger torte. Similar to an ice box cake, this dessert sets up in the freezer and can be made several days ahead of serving.

June 26^th 2011By Chef Laura Frankel

March 15^th 2013By Chaya Friedman

April 11^th 2011By Rachelle Ferneau

Meringues, the baked beaten-egg-white-and-sugar confection, are light and versatile and make the perfect dessert for Passover:  they require only a few, readily-found ingredients, they do not use matza meal which aids in their lightness and renders them non-gebrokts, and they can be flavored in a variety of ways so that they don’t get boring throughout the week-long holiday.

May 19^th 2011By Eating Well

This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust.

March 18^th 2013By Tamar Genger MA, RD

June 27^th 2011By Jamie Geller

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.

March 7^th 2011By admin

March 20^th 2013By joyofkosher