No meal is complete without dessert, right? And just because flour, baking soda, and the like is not allowed as an ingredient in the Passover meal, doesn't mean you can't make a divine dessert spread. Macaroons are one of the most popular Passover treats today and I like to offer guests a choice of either almond (it's FitSugar's recipe!) or fudgy coconut. Normally a breakfast treat, matzo brei a cinnamon and sugary like pancake, will round out the dessert menu. For the macaroon recipes and DearSugar's favorite part of the Passover, matzo brei, read more
2 cups almonds (1 1/2 cups ground)
1 cup Sucanat (or white sugar)
Zest of 1 large lemon
3 egg whites
Canola oil cooking spray
- Preheat oven to 275.
- Line a cookie sheet with heavy duty foil and spray with canola oil.
- In a covered blender, chop up the almonds half at a time until finely ground.
- In a bowl, beat the egg whites with a mixer until they form soft peaks.
- Add the lemon zest.
- Gradually add the Sucanat and beat until the whites are very stiff and shiny but not dry.
- Fold in the ground almonds.
- Take spoonfuls and drop onto the cookie sheet about 1 - 1 1/2 inches apart.
- Bake for 20 - 30 minutes, or until edges are hard, but the middle is still soft and golden.
- After 5 minutes, carefully place the foil with the baked macaroons on a cookie sheet to cool.
Fit's Tips: This recipe makes about 3 dozen macaroons, so you can store the cooled macaroons in a covered container.
1 can (15 ounces) regular or low-fat sweetened condensed milk (not evaporated)
2 ounces (2 squares) unsweetened chocolate, chopped
2 cups shredded sweetened coconut
1/4 teaspoon instant coffee granules dissolved in 1 tablespoon boiling water, or 1 tablespoon strong brewed coffee
1 cup coarsely chopped walnuts or pecans
- Preheat oven to 350°. Grease or spray a cushioned or heavy-duty baking sheet.
- In a medium microwave-safe bowl, microwave condensed milk and chocolate on high (100 percent) 3 to 4 minutes, or until chocolate is melted and smooth. Do not overcook or mixture will become granular. Stir in coconut, coffee, salt and nuts.
- Drop batter by teaspoonfuls onto prepared baking sheet. If you do not have a cushioned one, double the pan's thickness by placing one baking sheet on top of another.
- Bake 10-12 minutes, or until bottoms are set. Do not overbake or macaroons will be dry. Remove from oven and immediately transfer to waxed paper-lined trays to cool completely.
- Store in a covered container at room temperature up to 1 week, or freeze.
Per cookie: 120 calories, 2 g protein, 13 g carbohydrate, 7 g fat (4 g saturated), 5 mg cholesterol, 34 mg sodium, 1 g fiber.
For each person use:
1 tsp. brown sugar
1 pinch of cinnamon
- Break matzos in a large bowl and pour hot water over them. After a couple of minutes, pour water off, squeeze surplus water out, add other ingredients and mix well.
- Melt a little butter in a frying pan, add mixture all at once and flatten out into a large cake. You can cut it in the pan while it is cooking, or make small individual ones.
- Flip it when it starts getting crusty underneath. Don't worry if you can't flip the whole thing at once.
- Cook through until well done but still soft. Serve immediately, with brown sugar sprinkled on top, or with jam or syrup.
What will you be eating on Passover? Please share your serving suggestions with me below!