As you know, I offer to bake for any dinner party, event, gathering, holiday, 1 AM on a Wednesday or really any time the phrase "I want sugar" pops into someone's head.  With two Passover seders to attend, last weekend was no exception.  

As many typical ingredients are not allowed during this holiday, my usual cookies were out of the running.  I tend to bake a flourless chocolate cake for this holiday but this year I decided to go with two lighter options: a meringue and a coconut macaroon.  

I love meringues whether they are plain, chocolate, mint, chocolate mint...really any flavor under the sun.  This year I was inspired by Joy the Baker's, Lemon Almond Meringues.  I modified the recipe a bit as technically you are not allowed to use any corn product (i.e. cornstarch) during Passover.  I did overlook the almond extract portion of the recipe and chalked it up to Elijah (yes, that was an embarrassingly terrible joke...are there any good passover jokes?  Elijah, Moses, and Charlton Heston walk into a bar?). 

Lemon Almond Meringues
adapted from Joy the Baker

In the bowl of a mixer, whisk egg whites, salt, and cream of tartar on medium speed until frothy peaks form.  Increase speed and slowly add sugar one tablespoon at a time.  Add lemon juice and continue to beat until stiff peaks form (this may take 5-10 minutes on high).

Remove bowl from mixer and fold in almond meal and lemon zest.  Fill a large pastry bag with mixture and pipe two inch circles on a parchment or silpat lined baking sheet.  

Sift powdered sugar over meringues and top with sliced almonds.  

Bake at 200°F for 60 minutes.  After 60 minutes, turn off oven and let cookies dry for a few hours (or  over night).  

Meringue
1/4 cup almond meal (or finely ground almonds)
76 g egg whites (2 large)
1/4 tsp salt
1/8 tsp cream of tartar
1/2 cup baker's sugar (or finely ground granulated sugar)
1/2 tsp lemon juice
1 tsp lemon zest

Topping
sliced almonds
powdered sugar