Tag Archives: Passover Dessert

Almond Macaroon Cookies, Two Ways

29 Mar

Chocolate Almond Macaroon Cookies

Chocolate Almond Macaroons

Chocolate Almond Macaroons

Ingredients:

  • 3 ounces chocolate, melted and cooled
  • 1 cup ground almonds (I use Trader Joe’s Almond Meal but you can grind your own using blanched almonds)
  • 2/3 cup sugar
  • 2 egg whites

Directions:

  1. Preheat oven to 325° F.  Line a baking sheet with parchment paper and set aside.
  2. Mix together the almonds and the sugar, then mix in the egg whites.  Next, gradually add the cooled chocolate, stirring until mixture is smooth.
  3. Make twelve 1-inch balls of batter and place them on the baking sheet. Or you can use a medium cookie scoop and drop them onto the baking sheet if you prefer.  Flatten them slightly, so they have a smooth round shape.
  4. Bake for 12-14 minutes. Remove macaroons from the oven and cool on a rack. When completely cool gently peel them from the parchment paper and enjoy!

Simple Almond Macaroon Cookies

Ingredients:

  • 2 cups ground almonds (Trader Joe’s Almond Meal works great or you can grind your own using blanched almonds)
  • ¾ cup sugar
  • 1/4 teaspoon almond extract
  • 2 egg whites

Directions:

    1. Preheat oven to 425°F.  Line a baking sheet with parchment paper and set aside.
    2. Mix the almonds with the sugar and extract.
    3. Add the egg white and and work the mixture very well holds together in a stiff paste.
    4. Make twelve 1 1/2-inch balls of dough and flatten them slightly, or you can use a medium cookie scoop and drop the batter onto the parchment paper.
    5. Bake for 8-10 minutes, until very lightly colored.  They will be soft, but they will harden as they cool.  Leave on tray until firm before removing from parchment paper.
Ground almonds and sugar

Ground almonds and sugar

add egg whites and vanilla

add egg whites and vanilla

mix into a paste

mix into a paste

roll into balls

roll into balls

flatten

flatten

bake

bake

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Lemon Tart with Coconut Macaroon Crust

25 Mar

This one speaks for itself:

Lemon Tart for Passover

Lemon Tart for Passover

Lemon Tart with Coconut Macaroon Crust

For the crust:

  • 3 ½ cups sweetened coconut
  • 3 large egg whites
  • ¾ teaspoon vanilla extract

For the filling:

  • 4 large egg yolks
  • 1-14 ounce can sweetened condensed milk
  • ½ teaspoon vanilla extract
  • 2 large lemons, juiced (1/2 cup) and zested

To make the crust:

  1. Preheat oven to 375°F. Generously butter a 9-inch tart pan. In a medium bowl mix together the coconut, egg whites, and vanilla extract. Lightly press mixture against the bottom and sides of the tart pan to form the walls of the crust.
  2. Bake for 10-15 minutes until the crust is lightly golden. Remove from oven and let cool on a rack while you make the filling. Lower oven temp to 325°F.

To make the filling:

  1. In a medium bowl whisk together the egg yolks, sweetened condensed milk, vanilla extract, lemon juice, and lemon zest. Pour the filling into the cooled shell and bake until just set 15-20 minutes. Set on a rack to cool, then refrigerate until chilled.
Mix the coconut, egg whites, vanilla

Mix the coconut, egg whites, vanilla

Butter the pan

Butter the pan

Into the prepared pan

Into the prepared pan

Form the crust

Form the crust and bake

While the crust cools make the filling--egg yolks

While the crust cools make the filling–egg yolks

Sweetened condensed milk

Sweetened condensed milk

Add vanilla

Add vanilla

and lemon zest

and lemon zest

Fresh squeezed lemon juice

Fresh squeezed lemon juice

Whisk it together

Whisk it together

Crust is ready to be filled

Crust is ready to be filled

Bake it

Bake it

All set

All set

Glistening gorgeousness

Glistening gorgeousness

Chill it

Chill it

Lemon Tart for Passover

Lemon Tart for Passover

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