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Chocolate Meringue Cookies — for Passover!

This Milk Street recipe for chocolate meringue cookies works so well for Passover dessert! The only problem is that the recipe is more complex than it needs to be. Here's how I'd rewrite it so it is clear and so it reflects how simple this is to make. Ingredients to buy: Bittersweet chocolate (8 oz) Butter Cocoa powder Instant espresso powder Eggs Light brown sugar Vanilla extract Kosher salt Prep: Preheat oven to 350℉ Line 2 cookie sheets with parchment paper Get a pot, a metal bowl, and a stand mixer with whisk attachment ready Find your food/candy thermometer, your measuring spoons, and your kitchen scale  How to: STEP 1: Melt the chocolates and butter in a bowl, over a pot with simmering water: Weigh out 5.5 ounces of bittersweet chocolate and chop it into small pieces Cut half a stick of butter into pieces Put the chocolate and butter into a metal bowl Add 20 grams of cocoa powder and half a teaspoon of espresso powder to the bowl Fill a pot just larger than the bowl with

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