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Issue 384: Chocolate Meringue Squares

Brynie Greisman

Issue 384: Chocolate Meringue Squares

Wednesday, March 15, 2017

 Mishpacha-Recipe

Photography by Amit Farber and Daniel Lailah

These are so good, you’ll make them all year-round! They taste positively chometzdig, and even better straight from the freezer. Just make sure to label them shehakol. I had a guest in the house who decided to raid the freezer and ate a lot of these not realizing they were Pesachdig (everyone knows the good stuff is in the freezer!)! They are sure to enhance any cake platter. Thanks, Gila F.

INGREDIENTS

YIELDS 40–48 SQUARES

Base
  • 5 large egg yolks
  • 2 packages vanilla sugar 
    ½ cup sugar 
    ½ cup oil
     ¼ cup orange juice
     1¼ cups potato starch
     2½ tsp baking powder
    salt, a pinch

Filling
    • 1½ large bars (150 g) bittersweet chocolate
    • ¼ cup sweet red wine
Topping
  • 5 egg whites
  • ½ cup sugar ¾–1 cup coconut flakes or ground nuts



 
 
PREPARATION

Preheat oven to 350°F (180°C). Beat egg yolks and sugars until thick and lemony — about 3–5 minutes. Add oil and mix well. Add juice alternating with dry ingredients, and mix until thoroughly combined. Pour into a 10x15-inch baking pan lined with baking paper. Bake for 10–15 minutes. Set aside to cool.

Melt chocolate for filling. Add wine and mix together. Carefully spread on cooled cake. 

Beat egg whites for topping until stiff, gradually adding sugar. Fold in coconut or nuts. Spread on top of chocolate layer. Return to oven and bake for 20 minutes more, until meringue is golden. Cool before cutting into squares. Freezes well.

Tip When baking cakes with potato starch, it is recommended to sift the potato starch into the batter (with a small sifter) while mixing, so it doesn’t settle to the bottom of the cake. Tried-and-true!

Note Though the strawberries in the photo are for decorative purposes, these do pair well and present beautifully with fresh fruit.

 

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