Denise says:
- These are a quick nut free Passover meringue biscuit where the chocolate bits stay whole even after baking.
- Ideal to make with children and the recipe only uses 4 ingredients!
- Alternative - reduce the coconut or omit completely if your family don't like coconut and you will have delicious chocolate chip meringues.
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Makes about 25 biscuits
Ingredients:
- 2 egg whites
- 100g icing sugar
- 50g desiccated coconut
- 100g plain (semi-sweet) chocolate chips or chocolate broken roughly into ¼ cm cubes
Method
- Beat the whites until they form stiff peaks.
- Beat in the icing sugar gradually, beating until stiff after each addition. Fold in the coconut and chocolate chips.
- Put in little heaps on non-stick parchment paper allowing 5cm between kisses.
- Bake in a slow moderate oven (Gas No 2, 300F, 150C) for 30 minutes, or until crisp to touch, and easily lifted off the tray.
- Leave to cool for about 10 minutes before eating and they will crisp up too.
- Transfer to an air tight container to store for up to 5 days.
Tagged in: Chocolate, Desiccated Coconut, dessert, egg whites, Icing Sugar, Jewish, Passover, Pesach, Tea