> Family > Kosher Recipes

Mainly Meringues

March 27, 2012 | by Sharon Matten

Guaranteed to be a big hit at your Passover Seder.

It’s that time of year again! We are frantically trying to get ready for Passover and busy preparing recipes that we hope will be a big hit with our families and friends. Here are some easy and fun recipes that you can make for your Passover Seder. Remember – after all your hard work you get to drink four glasses of wine at the Seder… it’s all good!

All of these recipes are great for the Gluten Free Eater (GFE)!

Meringue Flowers

Meringue FlowersThese gorgeous flowers are simple to make once you know the easy preparation tricks. These are great for Passover and are beautiful year-round treats!


  1. By melting the sugar in the egg whites over the double boiler you avoid having the meringues “weep”.
  2. In rare instances, the meringues aren’t completely dry and easy to remove from the parchment paper after the second hour. If this happens, return to a 250° F, or 225° F convection oven for 30 minutes. Turn off the oven and allow the meringues to cool for an additional 15 minutes. Repeat until meringues are completely dry.
  3. You can also use this method to pasteurize your egg whites for other egg white based dessert recipes. Make sure the egg whites are hot before removing them from the double boiler. This ensures that any bacteria in the whites is eliminated.
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 36 round jelly beans, or colored chocolate lentils (Kosher for Passover)

Additional Tools:

  • Large mixing bowl with whisk attachment
  • Electric mixer
  • Hand held whisk
  • Large heat proof spatula
  • Large pot for double boiler – large enough to have the mixing bowl sit comfortably on top but not touch the simmering water in the pot.
  • Cookie sheets
  • Parchment paper
  • Decorating bag, or large Ziplock bag

Preheat oven to 250° F, or 225° F convection.

Line 2 cookie sheets with parchment paper. Set aside.

Fill the pot around 1/3 of the way with water. Bring to a boil. Lower heat and keep the water simmering.

In the large mixing bowl, whisk the eggs and granulated sugar together with the hand held whisk until well blended. Place mixing bowl over the simmering water, making sure that the water doesn’t touch the bottom of the bowl. Gently whisk until all the sugar is dissolved (you can feel it with your fingers) and the whites are very warm. Remove from the double boiler and beat the whites on high speed until stiff peaks form being careful not to overbeat and dry out the whites.

To make the flowers:

Use a #12 or #10 decorating tip, or snip a ¼ inch hole in the bottom of the decorating bag. Fill the bag half way with the meringue, twisting to seal the top. Pipe the flowers onto to the prepared cookie sheets - for each flower, pipe 5 large “dots” in a circle, sweeping them into the center to form the petals of the meringue flower. Place a round jelly bean or lentil in the center of the flower. Bake for 60 minutes. Do not remove from the oven. Turn off the oven (and oven light) and allow the meringue flowers to remain in the oven for an additional hour to further dry. Remove from oven. Transfer to an airtight container – do not refrigerate.


Meringue Frogs

Meringue FrogsMeringue Frogs

Additional materials:

  • #10 decorating tip
  • #5 decorating tip (optional)
  • Mini chocolate chips (optional)
  • Green food coloring
  • Toothpicks
  • Additional piping bags

Prepare the meringue as directed above. Add 4-5 drops of green food coloring and beat until color is evenly distributed. Use a #10 decorating tip, or snip a ¼ inch hole in the bottom of the decorating bag. Prepare a second decorating bag with a #5 tip, or snip a very small hole in the bottom of the bag. Fill the bags half way with the meringue, twisting to seal the tops. On the prepared cookie sheets, using the bag with the larger hole, pipe a frogs’ “body”. It’s basically a large “standup” oval blob. Pipe the frog’s hind legs with a backwards “Z”. Using the bag with the smaller hole, pipe the frogs’ “legs”. Pipe two dots on the top of the frog’s head then add two mini chocolate chips to the dots for eyes. Use a toothpick to draw a mouth on the frog. Bake for 1-1 ½ hours as directed above.

Mint (Chocolate Chip) Meringues

Additional materials:

  • Green food coloring
  • 1 teaspoon Mint Extract
  • Mini chocolate chips (optional)
  • #1M decorating tip (optional)

Fruity Meringues

Additional materials:

  • Food coloring of your choice
  • 1 teaspoon Fruit flavored extract of your choice

Chocolate Chip Meringues

Additional materials:

  • Mini Chocolate Chips

Prepare the meringue as directed above. For the mint or fruit flavored meringues add 4-5 drops of food coloring and extract, and beat until color is evenly distributed. Pipe swirls of meringue onto prepared cookie sheets. Bake as directed above.

Passover Broccoli Noodle Kugel (Non Gebrokts)

Passover Broccoli Noodle Kugel (Non Gebrokts)This is one of my family’s favorite side dishes on Passover. It’s fast to make and packed with healthy chopped broccoli. A word of warning about the Passover noodles, you have to treat them with loving care or they’ll turn into a big mushy, gluey mess! If you are careful though, they will reward you with a gorgeous kugel that’s close to a year round noodle kugel and worth the effort.

  • 9 ounces Passover Gluten-Free wide noodles
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 pound frozen chopped broccoli*, defrosted
  • 3 large eggs
  • ¼ cup mayonnaise
  • 1 tablespoon onion soup mix
  • non-stick vegetable spray

Preheat oven to 350° F. Spray a 8”x8” square or 8” round pan with non-stick vegetable spray. Set aside.

In a large bowl, combine the broccoli eggs, mayonnaise and onion soup mix. Set aside.

Fill a large pot with 8 cups of water. Add the salt and olive oil and bring to a rapid boil over high heat. Add the noodles all at once and gently stir to make sure that the noodles don’t stick together. Reduce heat to medium, and boil for 6 minutes stirring frequently. The noodles should not be completely soft in the center. Immediately remove from heat, drain into a colander and rinse with cold water, gently separating the noodles as you rinse them. Combine the noodles with the broccoli mixture and gently toss until the noodles are evenly incorporated. Transfer the broccoli-noodle mixture to the prepared pan and bake for 45 minutes until browned on top.

*Note: If you like a finer chopped broccoli and the packaged broccoli pieces are too large, you can chop them more finely by hand or with a food processor.

You can find out more information about this recipe at Passover Broccoli Kugel.

For more Passover recipes and articles please go to!

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