Passover Macaroons

Posted by Margalit

What would Passover be without macaroons? Yes, you can buy the canned ones, but...yuck! They have no taste and very little texture. Macaroons are easy to make. How easy? Here are not one, but three recipes for you to try. And I must say, the chocolate ones...to die for!

Macaroons Recipe

2 large egg whites
Pinch of salt
2/3 cup sugar
1 teaspoon almond extract
8 oz. finely ground blanched almonds or hazelnuts (about 2 cups)
About 30 whole almonds or hazelnuts (optional)

Instructions for the Macaroons recipe:

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade).
Line large baking sheets with parchment paper or greased aluminum foil.
Beat the egg whites on low speed until foamy, about 30 seconds.
Add the salt, increase the speed to high and beat until soft peaks form, 1 to 2 minutes.
Gradually add the sugar, 1 tablespoon at a time and beat until stiff and glossy, 5 to 8 minutes.
Add the almond extract.
Fold in the ground nuts.
Drop by tablespoonfuls, 1 1/2 inches apart, onto the prepared baking sheets.
If desired, press an almond into the center of each mound.
Bake, switching the baking sheets halfway through, until firm and golden, about 20 minutes.
Let cool on the sheets for 2 minutes, then transfer to a rack and let cool completely.
Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.