Easy Passover Macaroons Food
PASSOVER MACAROONS
Coconut macaroons are a traditional Passover dessert since they don't contain flour. Made with just four ingredients, these treats are quick to make.
Provided by Carroll Pellegrinelli
Categories Dessert Cookies & Candy Candy
Time 45m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F. Line two baking sheets with parchment paper.
- Beat the egg whites with an electric mixer until they are light and fluffy.
- Gradually beat in the sugar and vanilla. Beat until the egg whites form very stiff peaks.
- Gently fold in the coconut using a spatula.
- Drop the coconut mixture by rounded teaspoons onto the lined baking sheets, placing them at least 2 inches apart.
- Bake the macaroons about 20 minutes, until they are slightly golden and some of the coconut is crispy.
- Allow them to cool completely and then carefully remove them from the parchment paper. Store for up to 1 week in an air-tight container at room temperature, or for longer storage, wrap individually in plastic wrap and freeze.
Nutrition Facts : Calories 180 kcal, Carbohydrate 28 g, Cholesterol 47 mg, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, Sodium 79 mg, Sugar 25 g, Fat 7 g, ServingSize 3 dozen (12 servings), UnsaturatedFat 0 g
PASSOVER ALMOND MACAROONS
Steps:
- Preheat the oven to 300 degrees, and line a baking sheet with parchment paper.
- Whip the egg whites to almost-stiff peaks in the bowl of an electric mixer. In another bowl, stir together the sugar, ground almonds, and almond extract. Fold the sugar-and-almond mixture gently into the egg whites in three batches.
- Drop teaspoons of the batter onto the baking sheet, and bake for about 15 minutes, or until just dry.
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