Passover Almond Macaroons Food

ALMOND MACAROONS -- THE PASSOVER COOKIES

Steps:

• Combine all the ingredients, except for the egg whites.
• Stir in the egg whites.
• The dough will be like thick, wet sand.
• Roll into one inch balls.
• Place on a greased (or foil lined, or parchment paper lined) cookie sheet and flatten slightly.
• Press an almond sliver into each cookie.
• Bake at 350°F.
• for 15-20 minutes, until dry and lightly brown.

PASSOVER ALMOND MACAROONS

Steps:

• Beat egg yolks well.
• Add sugar, and beat until mixture is lemon colored.
• Add the ground almonds and mix thoroughly.
• Chill for one hour in the refrigerator.
• Preheat oven to 350 F (180 C).
• Take small pieces of the mixture and shape into small balls.
• (I used a melon baller, for a 5/8-3/4" diameter cookie).
• Place the macaroons on a greased baking sheet, 1 inch apart.
• Top with half an almond.
• Bake in the oven for 10 minutes.
• Notes: These cookies spread.
• I have made up to a triple batch with good results.
• Be careful if using a food processor to powder the almonds.
• They seem to turn the nuts into almond butter, rather than a flour-like consistency.

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.

ALMOND-LEMON MACAROONS (PASSOVER ALMENDRADOS)

Steps:

• Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
• Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
• Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.

PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
• In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
• With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
• Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
• Dip bottoms of macaroons in chocolate.

PASSOVER MACAROONS

Steps:

• Heat oven to 325°F.
• Mix first 4 ingredients in large bowl. Stir in egg whites and almond extract until well blended.
• Drop teaspoonfuls of dough, 2 inches apart, onto lightly greased baking sheets. Press almond into center of each cookie.
• Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets. Cool on wire racks.

PASSOVER LEMON BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the almonds, 3/4 cup sugar, 1 egg and egg whites. Spread evenly in the bottom of a 9x11 inch baking dish.
• Bake for 25 minutes in the preheated oven, or until the top is dry.
• In a medium bowl, whisk together 6 eggs, 3 cups sugar, potato starch and lemon juice until well blended and smooth. Pour over the crust, and return to the oven.
• Bake for 30 minutes, or until the center of the bars no longer appears liquid. Cool over a wire rack, and cut into bars while still warm. The lemon topping will now be on the bottom, so invert the pan onto a plate to remove bars, and serve.