Whip up a batch of delectable meringue cookies with a layer of apricot jam and a tasty, sweet crust made with matzo meal and potato starch. It's a great Passover recipe you might just want to make all year.
Preparation Time
20 mins
Cooking Time
30 mins
Total Time
50 mins
Calories
157 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven for 10 minutes.
Step 3
Whisk egg yolks, vegetable oil, and 1 cup sugar in a bowl until thoroughly combined; stir matzo cake meal and potato starch into egg yolk mixture to make a workable dough. Press dough into an 11x17-inch baking pan. Transfer apricot jam to a bowl and stir until spreadable; spoon jam onto crust and spread in an even layer.
Step 4
Beat egg whites in a bowl until frothy, using an electric mixer. Gradually beat in 1 cup sugar and cinnamon until meringue forms glossy, sharp peaks. Fold walnuts into meringue and spread over jam layer, covering jam and crust completely.
Step 5
Return to oven and bake until meringue is lightly golden brown and crust is set, about 20 more minutes. Let cool completely before cutting into squares with a sharp knife. As you cut, you might want to wash the sharp knife every once in awhile, as the meringue sticks to the knife.
