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Chocolate Gelt Meringues

Chocolate <em>Gelt</em> Meringues Related:   desserts & sweets, gluten-free, Hanukkah, kid-friendly, low-fat, North America, pareve, Passover, Yom Kippur

Prep time: 15 minutes

Cook time: 8 hours in warm oven

Yield: 36 cookies

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Chanukah gelt seems to multiply in my house. No matter how much we eat, there always seems to be another glittery bag floating around. This recipe was inspired by finding a way to use up some of that gelt—but if you’ve somehow managed to finish your supply, you could use your favorite chocolate bar chopped up or chocolate chips.

Ingredients

  • 4 egg whites
  • Pinch of salt
  • ¼ teaspoon orange juice
  • ¾ cup coconut sugar
  • ¼ cup chopped chocolate gelt

Preparation

  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Beat the egg whites and salt with a mixer until dry and stiff. Add the juice. Gradually add the sugar as you keep beating to keep stiff. Gently fold in the chocolate.
  • Drop the egg whites onto the prepared baking sheets with a teaspoon. Place in the preheated oven and turn the oven off. Leave in the oven for at least 8 hours without opening the door. No peeking! Remove from the oven when the meringues are dry and lift off the parchment easily. These will stay fresh in a sealed container for up to a week—if you can keep them that long!

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