Passover meringues and breakfast soufflé

More delicious Passover recipes from local cooking expert Alyce Baker.



  • 6 egg whites
  • 1 tsp vanilla
  • 1/2 tsp lemon juice
  • 1 1/2 cups fine sugar
  • 4 Tbsp cocoa
  • Melted bittersweet chocolate


Turn oven to 225 F
Line 2 baking sheets with parchment.
Beat egg whites for 3 minutes. Add vanilla and lemon juice. Gradually add sugar and beat on high for 4 minutes.
Drop by spoonful onto sheet 1 inch apart.
Bake 1 hour. Cool.

Tips of meringues can be dipped in melted bittersweet chocolate.

Store in a cool spot in an airtight container.




  • 4 sheets matzoh
  • 2 cups water
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 4 Tbsp raisins
  • 2 Tbsp brown sugar
  • 1/2 tsp cinnamon


Break up matzoh and place in a colander.
Run cold water through, but don’t let it get soggy.
Whisk together milk, eggs, sugar, and vanilla.
Place a layer of matzoh in a 9x11 dish
Sprinkle with raisins.
Place another layer of matzoh and the rest of raisins.
Pour egg mixture over. Cover the dish and refrigerate overnight.
Sprinkle brown sugar and cinnamon on top of the dish and bake for 40 minutes at 350 F.