Check out Helen's two wonderful cookbooks on Amazon.com or your favorite retailer!

1) Helen Nash's Kosher Kitchen (Jason Aronson Publishers)
2) Helen Nash's Lower-Fat Kosher Kitchen (Random House Publishing Group)

Helen Nash’s (Kosher for Passover) Chocolate Meringue Squares

Makes 42 1 inch squares or 84 small triangles

Ingredients:
Unsalted margarine for greasing the pan
½ pound blanched almonds
6 ounces imported semisweet chocolate, broken into small; pieces
8 large egg whites, at room temperature
1 cup sugar

Directions:

Preheat oven to 350F

Line a 13 x 9 baking pan with wax paper and grease the paper with margarine. Set aside.

In a food processor fitted with a steel blade chop the almonds, in two batches, until almost fine. Transfer the almonds to a bowl. Do the same with the chocolate but chop until fine. Combine the chocolate with the almonds.

In a bowl of an electric mixer beat the egg whites at high speed until they begin to stiffen. Gradually add the sugar and beat until stiff. With a large rubber spatula gently fold the chocolate/almond mixture into the meringue. Always fold in one direction. Spoon the batter into the prepared pan and smooth the top.

Bake in the center of the oven for 25-30 minutes or until a cake tester or toothpick inserted in the center comes out almost clean. Cool on a wire rack. Invert unto a cutting board and peel off the paper. Cut into  1 ½ in squares or smaller triangles, however you like.