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Sarina’s Sephardic Cuisine app includes over 160 easy to follow recipes, photos and video links to demonstrations. 

Florida Orange Grove Pie
Florida Orange Grove Pie

Ingredients

  • 4 large egg whites
  • ¼ tsp cream of tartar
  • 1 ½ C sugar
  • 5 TBSP finely chopped walnuts
  • 5 large egg yolks
  • 2 TBSP lemon juice
  • 1/8 tsp salt
  • 3 TBSP orange zest from 1 orange
  • 2 C heavy cream
  • 2 TBSP powdered sugar
  • 1 20 oz jar mandarin orange segments, drained

Directions

  1. Preheat oven to 275 degrees. Coat 9-inch pie plate with cooking spray.
  2. Beat egg whites with electric mixer on medium until foamy. Add cream of tartar. Beat on high speed until medium peaks form. Add 1 C sugar, a few tablespoons at a time, beating well after each addition, until stiff peaks form when beater is lifted.
  3. Spread meringue on bottom and up sides of 9-inch pie plate. Sprinkle walnuts around edge, pressing lightly. Bake about 1 hour until lightly browned. Cool completely.
  4. In top of double boiler, whisk together egg whites, lemon juice, salt, 2 ½ TBSP of orange zest and remaining ½ C of sugar. Cook over simmering water, stirring constantly for about 8 minutes and mixture thickens. Place top of double boiler in ice water bath until completely chilled. Stir occasionally for about 20 minutes. Transfer to a medium bowl.
  5. Separately, beat cream and powdered sugar with electric mixer on high speed until medium peaks form.
  6. Stir ½ C of the whipped cream into the egg mixture. Now fold 1 C of the whipped cream into the egg mixture. Fold in 1 C of the orange segments.
  7. Gently put the egg/whipped cream into the pie shell, smoothing the top. Mound remaining whipped cream on top of pie. Make well in center. Arrange the remaining orange sections and top with the zest.
  8. Chill 2-3 hours.

Source: Southern Living

Sarina's Strawberry Fluff

This heart healthy dessert is very light and easy. It serves many people and is great for after a heavy meal.

Ingredients

  • 2 egg whites
  • ½ C sugar, scant
  • 1 pint strawberries, washed and sliced

Directions

  1. Using large bowl of electric mixer, beat 2 egg whites and a pinch of salt until stiff.
  2. Gradually add 8 tablespoons of sugar, beating constantly.
  3. Slice one pint fresh strawberries.
  4. Add to egg whites and continue beating for 10 minutes.
  5. Spoon into one large bowl or into individual bowls.
  6. Place in freezer. Serve frozen.
Sarina's Strawberry Fluff
Chocolate Meringue Cookies

Ingredients

  • 2 egg whites
  • ¾ C sugar
  • ½ C mini chocolate chips
  • ¼ tsp. salt

Directions

  1. Beat egg whites with salt on high speed of electric mixer until stiff, not dry.
  2. Gradually beat in sugar, 2 TBS at a time. Continue beating until mixture hold shape when you lift a spoon.
  3. Fold in chocolate chips.
  4. Line tray with parchment paper. Preheat oven to 300.
  5. Shape dough with teaspoon.
  6. Bake at 300 for 25 minutes. Turn off oven and leave door open slightly. Let cool in oven.

Chocolate Meringue Cookies
Nutty Meringue Cookies

Ingredients

  • 2 egg whites
  • ¾ C sugar
  • ½ C chopped nuts
  • ¼ tsp. salt

Directions

  1. Beat egg whites with salt on high speed of electric mixer until stiff, not dry.
  2. Gradually beat in sugar, 2 TBS at a time. Continue beating until mixture hold shape when you lift a spoon.
  3. Fold in nuts.
  4. Line tray with parchment paper. Preheat oven to 300.
  5. Shape dough with teaspoon.
  6. Bake at 300 for 25 minutes. Turn off oven and leave door open slightly. Let cool in oven.

Nutty Meringue Cookies
Passover Nut Cake

Ingredients

12 eggs, separated
1 ¾ C. sugar
1 C oil
1 tsp. vanilla
1 C Cake Meal
1 lb. chopped walnuts

Directions

1.    Preheat oven to 350 degrees. Beat yolks with sugar until thick and lemon colored. 
2.    Add oil and vanilla and mix well. 
3.    Beat egg whites until stiff. Set aside.
4.    Fold yolk mixture and cake meal into beaten egg whites. 
5.    Add chopped nuts and fold gently. 
6.    Pour into greased 10x14” oblong pan or tube pan
7.    Bake 1 hour.
 

Chocolate Chip Sponge Cake
Chocolate Chip Sponge Cake

Ingredients

  • 9 eggs separated
  • ¾ C cake meal
  • 6 TBS potato starch
  • 1/1/2 C sugar
  • ¼ C lemon juice
  • ¼ C orange juice
  • 4 oz semi sweet chocolate finely grated

Directions

  1. Preheat oven to 350 degrees.  Spray Bundt or tube pan with cooking spray.
  2. Beat eggs whites until fluffy. Slowly add sugar beating continuously until stiff and shiny. Pour into large bowl that you will use to fold.
  3. In same bowl, beat yolks until thick and lemon colored. Add lemon and orange juice, mixing well.
  4. Pour yolk mixture into large bowl with egg whites. Add dry ingredients and fold gently.
  5. Add grated chocolate and fold.
  6. Pour into cooking pan and bake 1 hour. Top will be golden. Cool.
  7. To remove from pan, gently run butter knife along edges. Turn onto serving plate. To keep fresh cover with plastic wrap.