Macaroon Compote Passover Food

PARISIAN PASSOVER COCONUT MACAROONS

Steps:

• Preheat oven to 325°F. Grease 2 baking sheets and dust with cake meal, knocking off any excess.
• Make meringue:
• Cook sugar and water in a small heavy saucepan over low heat, stirring, until sugar is dissolved. Boil syrup, without stirring, until it reaches soft-ball stage (or registers 238°F on a candy thermometer).
• While syrup boils, beat whites in standing mixer on low speed until stiff peaks form. Gradually pour hot syrup in a thin stream down side of bowl into whites, beating constantly on high speed. (Be careful not to let syrup touch beaters when pouring, or it will spatter and harden.) Continue to beat until meringue is room temperature.
• Stir in coconut and spoon rounded teaspoons of meringue into mounds about 1 inch apart on baking sheets. Shape mounds into pyramids with wet fingertips.
• Bake macaroons 1 sheet at a time in middle of oven 12 minutes, or until just firm enough to be removed from baking sheet without losing their shape. Carefully transfer to a rack to cool. (Macaroons will harden as they cool.)

MACAROON COMPOTE (PASSOVER)

Steps:

• Cover fruits in cold water and soak overnight.
• Drain the fruit and place in a saucepan together with the orange juice, water, cloves, and cinnamon.
• Simmer gently for 30 minutes, then add sugar and lemon juice and cook for 10 minutes longer.
• While fruit simmers, preheat oven to 375 degrees F.
• Drain the fruit, reserving the liquid, and place the fruit in a shallow ovenproof casserole or pie plate.
• Add enough liquid to just cover the fruit. Sprinkle macaroons over the top.
• Bake for 15-20 minutes and serve warm or cold.

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.

HOT FRUIT COMPOTE FOR PASSOVER OR ALL YEAR ROUND

Steps:

• Cut the dried fruit into bite size pieces.
• (Some leave it whole because it looks nicer, but I find it hard to eat).
• Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water.
• Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft.
• Check to make sure the fruit mixture does not get too thick.
• You may have to add extra orange juice or water.
• Remove from heat.
• Stir in brandy.
• Allow to cool at least 2 hours to absorb the liquid.
• Cover and refrigerate.
• Serve warm with slivered almond garnish.