Chocolate Meringues (Kosher for Passover)

Being a pharmacist has made me a chemist. Being a chemist has made me a much better baker. Baking is simply chemistry - tasty chemistry, but nothing more or less, and certainly nothing to be intimidated by. Knowing science gives me confidence in the kitchen to truly enjoy making fun desserts for Shabbat and Yom Tovim (holidays). 

I love making these little meringues because my chemistry brain knows the secret ingredient is air. Egg whites, sugar and some run-of-the-mill kitchen air and you too can serve these little clouds that just melt in your mouth.

To the kids they are magic, and truthfully, what Mamma doesn't want to be magical? Since I cut the sugar substanially, I don't mind if they sneak a few.

Chocolate Meringues (Kosher for Pesach)

Ingredients

• 5 large egg whites 
• 1/4 tsp lemon juice 
• 1/2 cup sugar
• 2 Tbs cocoa powder
• 1 tsp vanilla extract

Directions

1. Pre-heat the oven to 250 F. Lay parchment paper or silpat baking sheets on 2 or 3 cookie sheets. 
2. Beat egg whites and lemon juice with a mixer until soft peaks form. Mix in the cocoa powder and vanilla extract. Slowly add the sugar while mixing. Beat until the meringue is stiff and glossy. 
3. Pipe the meringue with a pastry bag into small dollops, approximately 1.5 inch wide. If you don't have a pastry bag, make a small cut in the corner of a gallon freezer bag. They don't come out quite as fancy, but it still works.
4. Bake for 1 hour, without opening the door, not even to sneak a peek. Turn off the oven and let rest in the closed oven for another 2 - 3 hours, or even overnight.
5. Store in a sealed container until you are ready to enjoy. 

Makes 36 sublime meringues.