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Passover Macaroons

by 8 Comments

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I am getting an early start on Passover desserts.  In my food blogging evolution, desserts have become more and more a part of my learning and posts. Since I had not made too many desserts in the past, I did not have many, maybe any, Passover desserts.  I have seen many people make macaroons.  I did not personally like them because they are often made with almonds.  I made these without using almonds.  I actually made my Passover macaroons 2 ways – one with a raspberry sauce and one with cocoa.

75 degree 500

The fun thing about this post is that I have joined with my friend Betsy over at Desserts Required to bring you more Passover dessert ideas.  Betsy has made this traditional and easy to make Chocolate Toffee Matzah Crunch.

Toffee Matzah

 

After bake 500

 

Close 500

Ingredients:

  • 3 egg whites (1/3 to 1/2 cup)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup raspberry sauce
  • 1/4 – 1/2 cup cocoa powder
  • 1 1/2 pints of raspberries
  • 1/4 cup sugar
  • 1/2 cup of water

 

Preparation:

For the raspberry sauce, put the raspberries, sugar and water in a pot.  Heat for 10 minutes on medium heat until the mixture reduces some.  Remove from heat and blend with an immersion blender.  Meanwhile, pre-heat your oven to 325 degrees.  Beat the egg whites until fluffy.  Gradually beat in sugar and vanilla, beating until peaks are very stiff.
Macaroon mixed 500
Add in about 1/4 cup of the raspberry sauce.
Raspbery added 500
Pour out half the mixture into 3 inch rounds on a lined baking sheet.  Drop a teaspoon or so of the raspberry sauce into the middle of the vanilla mixture.  Using a toothpick, create a swirl by moving the in a clockwise fashion pulling the sauce from the center out.
Mixed in cookies 500
Take the remaining half of the vanilla mixture and add the cocoa.  Pour these onto a separate lined baking sheet in 3 inch rounds.  Bake approximately 15-17 minutes.  Allow to cool completely and then carefully remove from the lined paper.  Overall, this recipe will make about 3 dozen macaroons.
Cocoa out of oven 500
Low angle 500
Serve and Enjoy!

Reader Interactions

Comments

  1. Paula

    These look great, Paul, although I love to make desserts I’ve never made macaroons. why I’m I scared of them? Ok, so I’m thinking you should send me some of these!

    Reply

    • Chef Peter Block

      Paula, I too was scared. not sure why. with that said, they are a bit temperamental. I would not make them so flat next time.

      Reply

  4. Betsy @ Desserts Required

    I’ll take a dozen of each, please. I love your step by step pics for the raspberry macaroons. They are very helpful.

    Thanks so much for blogging with me. Feed Your Soul Too rocks!!!

    Reply

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