Passover Two Tone Speckled Meringues

Photography by Dan Engongora

Here is another one of the recipes I created last year, for Mishpacha -Family First Magazine. These meringues are mouthwatering. Their attractive design will add an additional flair to these ever popular Passover treats.


  • 3 egg whites
  • 1 tsp vanilla sugar
  • 1 cup sugar
  • 1 cup slivered almonds
  • 4 oz semi sweet chocolate-grated
  1. Preheat oven to 350 degrees.
  2. Using a clean, dry bowl of your mixer, beat egg-whites to form snow.
  3. Add sugars.
  4. Fold in grated chocolate and almonds by hand.
  5. Divide batter into two parts and add 3 T cocoa to one part. Fold gently.
  6. Line a cookie sheet with parchment paper.
  7. Drop vanilla mixture onto the cookie sheets by half teaspoonfuls, about 2 inches apart.
  8. Using a clean spoon, place a half of a teaspoon of chocolate mixture right next to the vanilla mixture.
  9. Wet your hands to combine vanilla and chocolate mixtures into one meringue.
  10. Form a “peak” as you combine and continue until all meringues are formed.

Bake 10 minutes ,wait until cool to remove from cookie sheets. To avoid cracking, use a metal spatula.

Yields: approximately 2 dozen meringues.

This article by EstherO. originally appeared in Mishpacha Magazine.


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