Don’t get me wrong, meringue cookies can be very good, especially if you make them yourself, but some commercial ones are simultaneously cloying and tasteless. Long associated with Passover because they do not include flour, meringue can be a versatile component of a dessert, serving as a base as in a Pavlova, as a topping as in lemon meringue pie, or, my favorite, as an edible dessert bowl. This twist—making the meringue into a bowl—is not only a smart way to present a substantial dessert that is kosher for Passover, but a show-stopping one as well.
I love chocolate as an ending to any meal, and the Double Chocolate Meringues were the finale to my Passover seder meal this year.
For those with kitniyot issues, the hazelnuts may be omitted. Kosher for Passover ice cream is readily available in larger cities. If it is not available, look for a natural sorbet with no corn syrup in it.
Like strawberries more than chocolate? Try this recipe for Strawberry-Chocolate Meringues instead.