Imagine a dessert so light it practically floats off your plate, yet so rich and satisfying that it becomes the star of your Passover meal. Our Fruit Meringue Kugel is not just a recipe—it's a culinary revelation that transforms humble ingredients into a spectacular dish that will have your guests begging for seconds. Combining the delicate sweetness of fresh fruit, the airy magic of meringue, and the traditional comfort of a classic Jewish kugel, this dessert is about to redefine your holiday baking expectations.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fruit (e.g., apples, pears)
- 1 cup matzo meal
- 1/2 cup melted butter
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with additional butter or non-stick cooking spray to prevent sticking.
- Separate the egg whites from the egg yolks into two different large mixing bowls. This will allow you to create a light, fluffy meringue topping.
- In the bowl with egg yolks, whisk together sugar, vanilla extract, and salt until the mixture becomes smooth and slightly pale in color.
- Dice the chosen fruit (apples or pears) into small, uniform cubes, approximately 1/4 inch in size. This ensures even distribution and consistent texture throughout the kugel.
- Fold the matzo meal into the egg yolk mixture, creating a consistent batter. Then gently fold in the diced fruit, ensuring even distribution.
- Pour the melted butter into the batter and mix thoroughly to create a rich, moist base for the kugel.
- Using an electric mixer, beat the egg whites until stiff, glossy peaks form. This typically takes 3-5 minutes on medium-high speed.
- Carefully fold the beaten egg whites into the fruit-matzo batter, maintaining as much air and volume as possible to ensure a light texture.
- Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula. The batter should be about 1-
- 5 inches deep.
- Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the kugel cool for 10-15 minutes before serving. This allows the dish to set and makes cutting easier.
- Serve warm or at room temperature. For added elegance, dust with a light sprinkle of powdered sugar or cinnamon before serving.
Tips
- Temperature Matters: Ensure your eggs are at room temperature for the most voluminous meringue.
- Fold Gently: When incorporating egg whites, use a gentle folding motion to preserve their airiness.
- Fruit Selection: Choose firm fruits like Granny Smith apples or Bosc pears that hold their shape during baking.
- Prevent Sticking: A well-greased pan is crucial for easy serving and clean slices.
- Topping Variations: Experiment with a light dusting of cinnamon or a drizzle of honey for extra flavor.
- Make Ahead: This kugel can be prepared a day in advance and gently reheated before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 125mg
