To My New Baking Friends and Family,
Wishing you a Happy Passover filled with chocolate macaroons and candied lemons. Please come and visit the bakery for your holiday sweets. If you see me through the window, come in and say hello.
Now join me in the kitchen and lets make macaroons...
Makes 2 dozen macaroons
Passover macaroons are made without flour (which is not used at Passover time). They are crunchy on the outside and have a softer texture on the inside. I add orange zest to tame the signature sweetness of these traditional holiday cookies. I love the toasty pieces that fall to the sheet tray while scooping them into their shape. When the trays come out of the oven, we fight for them at the bakery, and believe me, so will you. Don't reserve these plump and easy cookies for Passover, they are excellent any time of the year.
BAKERS NOTE: Macaroons are nothing if not chewy and moist, so I make mine with a syrup that ensures the desired texture. For the best flavor, use desiccated coconut, available at natural food stores, and not the standard sweetened coconut flakes.
1 1/2 cups sugar
1/3 cup water
2 teaspoons light corn syrup (omit for Passover)
Pinch fine sea salt
Seeds from ½ vanilla bean or ½ teaspoon pure vanilla extract (omit the liquid vanilla for Passover)
Grated zest of ½ orange
5 cups (1 pound) unsweetened desiccated coconut
3 large egg whites, at room temperature
1. Position a rack in the center of the oven and preheat to 325°F. Line a half-sheet pan with parchment paper.
2. Combine the sugar, 1/3 cup water, corn syrup, and salt in a heavy-bottomed medium saucepan. Bring to a boil over high heat, stirring just until the sugar dissolves. Pour into the bowl of a heavy-duty mixer. Add the vanilla seeds and orange zest and stir to combine.
3. Attach the bowl to the mixer and affix the paddle attachment. With the mixer on low speed, gradually add the coconut. Then, gradually pour in the egg whites and mix into a dough. Let stand for 10 minutes.
4. Using a 1 1/2-inch-diameter ice-cream scoop, portion the coconut mixture. With your other hand, lightly compress the mixture into the scoop so it will hold its shape better when released onto the half-sheet pan. Release the coconut mixture onto the pan. Repeat with the remaining mixture, spacing the mounds about 1 inch apart.
5. Bake until the macaroons are light golden brown, about 20 minutes. Cool completely on the pan. (The cookies can be stored in an airtight container at room temperature for 5 days.)
Tags: Candied Lemons
, Chocolate Macaroon
, Orange-Coconut Macaroons