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Recipe Summary

20 mins
30 mins
30 mins
1 hr 20 mins
1 11x17-inch pan


Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Whisk egg yolks, vegetable oil, and 1 cup sugar in a bowl until thoroughly combined; stir matzo cake meal and potato starch into egg yolk mixture to make a workable dough. Press dough into an 11x17-inch baking pan. Transfer apricot jam to a bowl and stir until spreadable; spoon jam onto crust and spread in an even layer.

  • Bake in the preheated oven for 10 minutes.

  • Beat egg whites in a bowl until frothy, using an electric mixer. Gradually beat in 1 cup sugar and cinnamon until meringue forms glossy, sharp peaks. Fold walnuts into meringue and spread over jam layer, covering jam and crust completely.

  • Return to oven and bake until meringue is lightly golden brown and crust is set, about 20 more minutes. Let cool completely before cutting into squares with a sharp knife. As you cut, you might want to wash the sharp knife every once in awhile, as the meringue sticks to the knife.

Cook's Notes:

For thicker squares, use a 9x13-inch pan.

Will stay stored in a tin for the entire week.

Nutrition Facts

157 calories; protein 1.5g 3% DV; carbohydrates 21.4g 7% DV; fat 7.9g 12% DV; cholesterol 18.6mg 6% DV; sodium 10.9mg. Full Nutrition