Passover, like Thanksgiving, is a lots-of-cooking holiday. Figuring out what to cook for dinners for eight days is one topic of conversation. Next topic? Desserts! Shout out to Marci Charm for sharing her easy recipe for Fudge Bombs, and shout out to Just a Pinch Recipes for further recipe info. These meringue-ish cookies live up to their name. They’re super chocolatey and, according to my kids, even better when heated up for a few seconds in the microwave.
Happy baking, hon.
Passover Fudge Bombs
- 3 cups confectioner’s sugar
- 1 Tablespoon vanilla sugar (can be omitted)
- 2/3 cup cocoa powder
- 1/8 teaspoon salt
- 1/2 cup egg whites (only egg whites are needed for this recipe)
- 1 1/2 cup chocolate chips
- Preheat oven to 350 degrees F.
- Whisk together sugar, vanilla, cocoa, and salt.
- Add approx. 2/3 of the egg whites, stir, and add remaining egg whites. Mix until combined and batter is thick and glossy. It takes a bit of stirring before the batter gets to the correct consistency.
- Stir in chocolate chips.
- Drop spoonfuls of batter onto 2 parchment lined cookie sheets, about 5 cookies per sheet. Leave plenty of room between cookies, as they spread while baking.
- Bake for 12-14 minutes, until tops look slightly cracked. Let cookies cool COMPLETELY on baking sheet and do not move them. When cool, transfer to airtight container for 3 days, or freeze.