Baking for Passover involves its own unique set of challenges, as during the Passover period, observers do not consume items that are chametz—that is, any product made from wheat, barley, rye, oats, or spelt that has come into contact with water and allowed to “rise.” Just about anything made from these grains is considered chametz, including flour, ruling out many go-to desserts like cakes and cookies. It is also common to avoid rice, mustard, beans, and other legumes—ingredients referred to as kitniyot, further limiting your ingredient list.
Luckily, as important as flour may be as a baking ingredient, there are many sweet treats that are naturally wheat-free. With a careful eye on ingredients, ensuring all are labeled "Kosher for Passover," you can create a decadent Passover dessert spread.
Since lots of flour-free desserts rely on whipped egg whites for structure, now is a good time to freshen up on your meringue technique. There are three styles of meringue: French (or Common), Swiss, and Italian, with Italian being the most stable and long-lasting variety. Using the technique of pouring a cooked sugar solution into whipping egg whites will result in a creamy, thick, and glossy meringue that will still be standing tall at the end of the evening.
Though this type of meringue may not be necessary for egg white-based cookies or cakes, it’s perfect for piping or scooping into meringue cookies. You can enjoy them plain, dipped in chocolate or crumbled into a layered dessert alongside Kosher for Passover pudding and fresh or cooked fruit. Known as an Eton Mess, this dessert is rich, creamy, and crisp thanks to your meringues. Best yet—it doesn’t require a recipe.
To dry your meringue, scoop or pipe it into whatever shapes you like onto a parchment paper-lined baking sheet. Remember that the goal in baking you meringues is to evaporate moisture to make them crispy, so the bigger they are, the longer that will take. Place you baking sheet in a preheated 225°F oven until they are dry and crisp all the way though, anywhere from 45 minutes to an hour or more, depending on their size.
For some extra inspiration, check out some of our favorite chametz- and kitniyot-free recipes:
