Yakityak's Kosher For Passover Coffee Meringues

The only other kosher l'pesach coffee meringue recipe I found on the net was seriously messed up in other ways, so I retooled a basic coffee meringue recipe to make it kosher for passover.

*If using juice from an actual lemon, a light squeeze from a thin slice should be about right.

Pre-heat the oven to 250 F. Lay parchment paper onto 2 or 3 cookie sheets (depending on size of sheets).

Using a mixer set to high, beat egg whites and acid (lemon juice or vinegar) until soft peaks form. Mix in the coffee and vanilla extract. Slowly add the sugar while the mixer is running and beat until the meringue is stiff and glossy.

Pipe 1.5 inch wide puffs of meringue from a pastry bag with a fairly large nozzle onto the prepared sheets. (If you don't have a pastry bag, a gallon ziplock bag with a tiny snip off of one corner can substitute. It's just not as easy to handle.)

Bake for 1 hour, no peeking. Turn off the oven and let rest in the closed oven for another 2 - 3 hours. They can be left overnight.

Store in a sealed container to prevent them from getting soggy.

Makes approx. 3 doz.

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