These frozen meringue desserts will have you forgetting all about chametz.
There's nothing worse than finishing up your seder with a cake that tastes like... matzah. But when it comes to Passover baking, that's often the case: Matzah meal replaces the flour, leaving desserts that are heavy and dense, with that unappealing flavor. No more! This delicious gluten-free dessert forgets all about matzah, using only natural ingredients for the perfect light, sweet end to your seder.
The mini meringue nests are the perfect home for a dollop of lemony ice cream, and they're stored in the freezer so you can even make them up to a month in advance. The filling uses up the egg yolks left from the meringue, so there's no waste: an added bonus!
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.