Almond macaroons are a traditional Jewish Passover treat, typically made a day or two ahead and served with tea. They also make a delicious tea-time treat for Easter.
For the decoration you must used blanched and halved almonds (anything thinner will burn).
Go to the printable version of the recipe
200g (1 cup) caster sugar
caster sugar, for sprinkling
3 medium eggs (whites only)
15 blanched and halved whole almonds
Add the egg whites, a tablespoon at a time to the ground almond and sugar mix. Mix together then add the next tablespoon of egg whites. Continue adding and mixing in the egg whites until you have a soft but not runny biscuit (cookie) type mix.
Take portions of the dough and roll into walnut-sized spheres. Place these on greased and lined baking trays spacing them at 1cm (1/2 in) intervals and pressing an almond half into the top of each one.
When done, sprinkle a little caster sugar over the top of each biscuit (cookie) then transfer to an oven pre-heated to 190ºC (375ºF), Gas Mark 5 and bake for between 15 and 20 minutes, or until the tops of the macaroons are golden brown.
Don't worry if the macaroons seem soft at this point, they will harden further as they cool.
Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
For the decoration you must used blanched and halved almonds (anything thinner will burn).
Go to the printable version of the recipe
Almond Macaroons Recipe
Ingredients:
225g (1/2 lb) ground almonds200g (1 cup) caster sugar
caster sugar, for sprinkling
3 medium eggs (whites only)
15 blanched and halved whole almonds
Method:
Combine the ground almonds and sugar in a bowl and mix thoroughly. Place the egg whites in a clean and dry bowl and beat until just frothy.Add the egg whites, a tablespoon at a time to the ground almond and sugar mix. Mix together then add the next tablespoon of egg whites. Continue adding and mixing in the egg whites until you have a soft but not runny biscuit (cookie) type mix.
Take portions of the dough and roll into walnut-sized spheres. Place these on greased and lined baking trays spacing them at 1cm (1/2 in) intervals and pressing an almond half into the top of each one.
When done, sprinkle a little caster sugar over the top of each biscuit (cookie) then transfer to an oven pre-heated to 190ºC (375ºF), Gas Mark 5 and bake for between 15 and 20 minutes, or until the tops of the macaroons are golden brown.
Don't worry if the macaroons seem soft at this point, they will harden further as they cool.
Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Printable version of the Recipe
jewish, easter, passover, baking, biscuits, nuts, eggs, trqditional
Baking
Jewish
Passover Almond Macaroons
https://fabulousfusionfood.blogspot.com/2019/04/passover-almond-macaroons-recipe.html
Passover Almond Macaroons. This is a classic Jewish recipe for a traditional almond macaroon that is typically served with tea for Passover. This also makes an excellent Easter biscuit (cookie).
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8MJVYiWFVhV8ZQMeTxnWYsHEKHdQhKGGocdnhK7SgeUATQa28x3vNRSTCO6G-uk6tReamc8fslQUI5jJoYq4CB2heLtgv573SyFYF3ONiLzD2DAS7Wb1U0k1adITGlAbA8cxKZhW8vhg/s1600/almond-macaroons.png
2019-04-14
Yield: 30
Passover Almond Macaroons
Passover Almond Macaroons. This is a classic Jewish recipe for a traditional almond macaroon that is typically served with tea for Passover. This also makes an excellent Easter biscuit (cookie).
prep time: 20 mins
cook time: 15 mins
total time: 35 mins
Ingredients:
- 225g (1/2 lb) ground almonds
- 200g (1 cup) caster sugar
- caster sugar, for sprinkling
- 3 medium eggs (whites only)
- 15 blanched and halved whole almonds
Method:
- Combine the ground almonds and sugar in a bowl and mix thoroughly. Place the egg whites in a clean and dry bowl and beat until just frothy.
- Add the egg whites, a tablespoon at a time to the ground almond and sugar mix. Mix together then add the next tablespoon of egg whites. Continue adding and mixing in the egg whites until you have a soft but not runny biscuit (cookie) type mix.
- Take portions of the dough and roll into walnut-sized spheres. Place these on greased and lined baking trays spacing them at 1cm (1/2 in) intervals and pressing an almond half into the top of each one.
- When done, sprinkle a little caster sugar over the top of each biscuit (cookie) then transfer to an oven pre-heated to 190ºC (375ºF), Gas Mark 5 and bake for between 15 and 20 minutes, or until the tops of the macaroons are golden brown.
- Don't worry if the macaroons seem soft at this point, they will harden further as they cool.
- Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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