A Lemony Passover Treat

These frozen meringue desserts will have you forgetting all about chametz.

Jewish Week Online Columnist
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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.

4 egg whites
1 cup (200g) superfine sugar
2 teaspoons potato starch
4 egg yolks
1/2 cup (100g) superfine sugar
zest of two lemons
6 tablespoons lemon juice
1 cup heavy cream or non-dairy cream
Recipe Steps: 
Whip the egg whites on high until they hold stiff peaks. Mix together the sugar and potato starch. While the mixer is running, add that mixture a tablespoon at a time, beating to stiff peaks after each addition.
Transfer the meringue mixture to a large piping bag fitted with a star tip (you may need to do it in two batches). Pipe flat 2" circles on to a parchment paper-lined baking sheet, then pipe a ring on top of the circle 2-3 times to the desired height. Bake the meringues on 275 F for 40-60 minutes, until they are crisp to the touch and easily lift off the parchment paper. Let cool. completely.
Once the meringues go in the oven, start on the filling. In a medium-sized, heavy-bottomed pot, whisk together the egg yolks, lemon juice, lemon zest and sugar. Cook the mixture over low heat, whisking regularly, until it just comes to a boil. Don't leave it alone for more than a minute. Once it comes to a boil, whisk constantly for a minute, then remove from the heat, and continue to whisk for a minute. Transfer the mixture to a bowl and chill in the fridge for at least 30 minutes, until completely cold.
Beat the cream until it holds stiff peaks. Mix in the custard mixture, a tablespoon at a time, until it completely combined. Transfer the mixture to a piping bag, and fill the cooled meringue nests with the mixture. Freeze for at least two hours. Let sit for 10 minutes at room temperature before serving. Store in the freezer. Recipes makes about 16 individual servings.

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