Chocolate Gelt Meringues
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.
- 4 egg whites
- Pinch of salt
- ¼ teaspoon orange juice
- ¾ cup coconut sugar
- ¼ cup chopped chocolate gelt
- 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!