I neglected to mention during my Passover post yesterday that during the eight day holiday we don’t eat any leavened food. In its strictest interpretation this means no barley, wheat, rye, oats and spelt. In it’s most common interpretation this means no bread. It also means no cookies, cake or donuts.
This can be an excuse to make that flourless chocolate cake you’ve been dreaming about or if you’re slightly less ambitious you can try these. There’s no need to wait until next Passover—they’re good enough for all year!
Chocolate Chip Meringues
or Chocolate Matzoh Toffee Crunch.
Both couldn’t be easier and are decadently delicous. I’ve heard of people making the toffee using saltine crackers (not during Passover of course) and I’ve been tempted, but they are so sweet that once a year is all I really need. (Although adding that salty dimension might put this over the top and make it the perfect craving-buster…)
Chocolate Chip Meringues
(Makes 3 dozen 1″ cookies)
Ingredients
4 egg whites
1/4 teaspoon cream of tartar
Pinch of salt
2 teaspoons vanilla
1 cup sugar
12 ounces miniature chocolate chips
Preheat oven to 300 degrees F. (does anyone know which key makes a degree symbol on a Mac?)
Beat egg whites until they are foamy.
Add the salt and cream of tartar and beat the mixture again until it holds soft peaks.
Gradually add the sugar beating the batter until it has stiff peaks.
Gently fold in the chocolate chips.
Drop by heaping teaspoonfuls onto a parchment lined cookie sheet.
Bake for 25 minutes. The bottom of the cookies should be slightly golden.
Chocolate Matzoh Toffee
Ingredients
4 to 6 sheets unsalted matzohs
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
pinch of salt
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 375 degrees F.
Line a rimmed baking sheet with foil, making sure to cover the edges. Cover the foil with a sheet of parchment paper.
Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
In a 3-4 quart heavy saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly.
Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
Put the pan in the oven and reduce the heat to 350 degrees. Bake for 15 minutes. As it bakes, it will bubble up.
Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with a spatula.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
{ 10 comments… read them below or add one }
Mmmmmm – those look great!!!!!
Thanks for the recipes. Looks very yummy!
Thanks, Amy. I’ve been buying the chocolate covered Matzoh from Whole Foods, but knew it had to be better homemade. These will be in my kitchen by sundown!
Thank you so much for the cookie recipe! This is suppose to be a great cookie for diabetics. I am going to give this a try in the next couple of days:)
Those look scrumptious! Thanks for the recipes.
Ooh, delish. Those meringues looks heavenly.
Apparently I should not be allowed to comment on blogs when I really should be sleeping. I have problems with subject-verb agreement. *ahem* Let’s try that again.
Those meringues look heavenly!
I feel much better now.
Yum!
I think I’ll be making some of that chocolate toffee crunch very, very soon…like in a few moments!
Your pictures have left me drooling for some chocolate treats. Thanks for sharing the recipes!