Every year when I was growing up, my mom would make meringues for Passover. They were incredible—voluminous and airy with a crackly exterior and melt-in-your-mouth tenderness. And despite being a bona fide dessert, they were about 80 percent egg white, which meant I could eat lots and not feel stuffed or guilty for having too much dessert. And I did. Eat lots, I mean.
Reprinted with permission from Modern Jewish Cooking, ©2015 by Leah Koenig, Photos by ©2015 Sang An. Published by Chronicle Books, LLC.