Get ready to transform your Passover dessert game with these irresistible Filbert Meringue Squares that are not just a treat, but a culinary experience! Imagine a delicate, cloud-like meringue infused with the rich, nutty essence of ground hazelnuts, creating a dessert that's both elegant and incredibly delicious. Whether you're looking to impress your family or add a showstopping finale to your holiday meal, these squares are about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Jewish
Serves: 12 servings
Ingredients
- 4 large egg whites
- 1 cup sugar
- 1 cup ground filberts (hazelnuts)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Chocolate for drizzling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal later. Lightly grease the parchment paper with cooking spray or butter.
- In a clean, dry mixing bowl, use an electric mixer to beat the egg whites on medium speed until they become frothy. Add the salt and continue beating until soft peaks form.
- Gradually add the sugar, about 1 tablespoon at a time, while continuing to beat the egg whites. Increase the mixer speed to high and beat until the mixture is glossy and stiff peaks form. This should take about 5-7 minutes.
- Once the meringue is ready, gently fold in the ground filberts and vanilla extract using a rubber spatula. Be careful not to deflate the meringue; fold until just combined.
- Pour the meringue mixture into the prepared baking pan. Use a spatula to spread it evenly into the corners of the pan.
- Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. The meringue should be firm to the touch.
- Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, carefully lift the meringue out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely.
- Once cooled, cut the meringue into squares, approximately 2 inches in size. If desired, melt chocolate in a microwave-safe bowl or using a double boiler until smooth. Drizzle the melted chocolate over the squares for an elegant touch.
- Allow the chocolate to set before serving. Enjoy your Passover Filbert Meringue Squares with family and friends!
Tips
- Egg White Mastery: Ensure your mixing bowl and beaters are completely clean and dry. Even a trace of oil or egg yolk can prevent your egg whites from whipping up properly.
- Sugar Technique: Add sugar gradually and slowly to create a stable, glossy meringue. Rushing this process can lead to a grainy texture.
- Folding Finesse: When incorporating ground filberts, use a gentle folding motion to maintain the meringue's light, airy structure. Over-mixing can deflate your mixture.
- Oven Monitoring: Every oven is different, so start checking your meringue around the 25-minute mark to prevent over-browning.
- Cooling is Crucial: Allow the meringue to cool completely before cutting to ensure clean, crisp squares.
- Optional Chocolate Drizzle: For an extra touch of decadence, use high-quality chocolate and drizzle it when it's just slightly cooled to create beautiful patterns.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
