Nut Meringues


4 egg whites

1 tsp vanilla

1 cup minus 1 TBS sifted granulated sugar

1 cup whole pine nuts


Beat whites until foamy. Continue beating and add vanilla and sugar. Fold in nuts.

Cover baking sheet with waxed paper. Drop meringue off large tablespoon onto paper.

Bake at 225 degrees for one hour. Watch carefully; if meringues begin to take on color, turn off oven and let meringues remain in oven until dry.

Remove from paper with spatula. If meringues stick, cover them a few minutes with damp towel. Make an indentation in center to hold sherbet, if desired. Raspberry is good.

Store in airtight container. Yield: 12 meringues.

Good for Passover. Marian Burros, NYT, March 30, 1988



Coconut Almond Torte


6 large eggs, separated

1 cup sugar

1 cup almonds, coarsely chopped

2 cups unsweetened, shredded coconut

oil for pan

1/2 cup orange juice

1/4 cup Grand Marnier or Cointreau

whipped cream (optional)

Preheat oven to 325 degrees.

In a large bowl, beat the egg whites until soft peaks form. Add 1/2 cup of the sugar and beat until stiff peaks form.

In a smaller bowl, beat the egg yolks with the remaining 1/2 cup of sugar until light and fluffy. Add the almonds and coconut and mix gently. Fold in the egg whites.

Place the cake batter in a lightly greased 10-inch springform pan and bake for 45 minutes or until the crust is light borwn on top and a toothpick comes out clean. Remove from the oven and let sit in the pan for a few minutes. Prick the top of the torte all over with toothpick or fork.

Combine orange juice and liquer and pour over torte while it is still in the pan. When torte is completely cool, remove and serve with whipped cream and grated chocolate. Decorate with confectioner's sugar, strawberries, and whole almonds.

NY Times March 24, 1991.





Almond Pudding


4 large eggs, separated

1/2 cup, plus 2 TBS sugar

3/4 cup ground, blanched almonds

1/2 tsp almond extract (opt.)

oil for pan

matzoh meal for pan

1 pint strawberries or strawberry puree

Preheat oven to 350.

Beat the egg yolks until foamy. Add sugar and mix until yolk are very pale and fluffy. Add the almonds and extract and mix well. In another bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the yolk mixture and turn into an 8-inch souffle dish or springform pan that has been greased and floured with matzoh meal. Bake for 30-35 minutes or until golden. The pudding will rise slightly during cooking, then settle as it cools. Let cool slightly. Serve topped with fresh strawberries or strawberry puree. Great!

Yield = 6-8. For Passover. New York Times, March 24, 1991