- 36 ServingsServings
- 4 whole egg whites, at room temperature
- pinch salt
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- Grated zest from one large orange
- 6 ounce bittersweet chocolate, chopped
- 1 tablespoon unsalted pareve margarine
Preheat the oven to 200 degrees. Line 2 baking sheets with parchment paper or aluminum foil. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine the egg whites with the salt and beat on medium high speed until the egg whites thicken and begin to hold soft peaks. Increase the mixer speed to high and add the sugar, 1 tablespoon at a time. Continue to beat until the meringue holds very stiff peaks; this should take about 5 minutes total. To make sure the sugar has completely dissolved, rub a bit of the meringue between your thumb and forefinger; if it feels gritty, beat the meringue 2-3 minutes longer until it is completely smooth. Beat in the vanilla extract.
Remove the whisk attachment, add the orange zest to the meringue and gently fold it in using a clean rubber spatula. Transfer the meringue mixture to a pastry bag fitted with a large star tip (or use a large zip top bag) and pipe the meringue onto the prepared baking sheets in small stars or drops of about 1 tablespoon each, about an inch apart.
Bake the meringues for 1 hour, then turn the oven off and crack open the oven door. Allow the oven to cool completely and dry out the cookies.
When the cookies are completely dry and crisp, melt the margarine on low heat in a small saucepan. Add the chocolate and blend together over low heat, stirring constantly, until chocolate is completely melted. Using a small spoon, spread about half a teaspoon of the chocolate mixture on the bottom of one meringue cookie and sandwich it together with another meringue. Repeat with the remainder of the meringues. Makes about 3 dozen sandwich cookies.