Mocha Meringue Squares

Food and prop styling by Goldie Stern
Photography by Moshe Wulliger

The perfect addition to any cake platter. Small enough that you can fargin yourself two! Freezes beautifully.

YIELDS 60 SMALL SQUARES

Base

• 1¼ cups flour
• 1 tsp baking powder
• scant ¼ tsp salt
• ½ cup trans-fat free margarine or coconut oil
• ⅔ cup sugar
• 2 large egg yolks
• 1 tsp vanilla extract

Filling

• 2–3 tsp coffee liqueur
• 4 oz (110 g) good-quality pareve chocolate, melted

Topping

• 2 large egg whites
• full ½ cup sugar
• ½–1 tsp instant coffee granules, or to taste
• 1 Tbsp cocoa powder

Preheat oven to 350°F (175°C).

Mix together flour, baking powder, and salt in a small bowl. Beat together the margarine or oil and sugar until light and fluffy, scraping down the bowl if necessary. Add yolks and vanilla. At low speed, beat in flour mixture until combined.

Press down into a 9×13-inch (23×33-cm) baking pan lined with parchment paper. (Flour your hands if necessary.) Bake for 10 minutes. Cool.