As Passover starts tonight, I wanted to make a fun Kosher for Passover dessert that does not include any fake “Passover” substitutions.
A traditional dessert for Passover, the macaroon, is a dense drop-cookie made from shredded dried coconut. However, this French-style macaron is light and airy (largely from a beaten egg white base), but full of flavor. The egg white base creates a meringue, and is combined with almond flour, powdered sugar, and cocoa powder. Macarons are often sandwiched with ganache, frosting or jam. I sandwiched them with melted and tempered bittersweet chocolate, so they hardened to be decadent sandwich cookies with a smooth and rich chocolate filling.
While this recipe is very simple and has very few ingredients, it is important to pay close attention to each step within the recipe. Weigh the ingredients using a small cooking scale to ensure perfect proportions every time.
If you want this recipe to be kosher for Passover, make sure that the powdered sugar that you are using does not contain cornstarch.
This recipe has been adapted from Melissa Clark’s macaron recipe in the New York Times.
Double Chocolate Macarons
180 grams confectioners’ sugar (1 3/4 cups)
95 grams almond flour or ground almonds (1 cup)
30 grams natural unsweetened cocoa powder (5 tablespoons)
1/4 teaspoon fine salt
3 large egg whites, at room temperature
40 grams granulated sugar (3 tablespoons)
8 ounces bittersweet chocolate, chopped
- Line two or three baking sheets with parchment or nonstick baking mats.
- In a bowl, whisk together confectioners’ sugar, almond flour, cocoa powder and salt.
- Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium speed until egg whites are white in color and hold onto the bottom of the whisk, 2 to 3 minutes. Continue to beat, slowly adding 40 grams (3 tablespoons) granulated sugar until peaks are stiff, about 1 minute.
- Using a rubber spatula, gently fold almond mixture into egg whites in 4 batches, until there are no traces of egg whites.
- Spoon batter into a pastry bag or a heavy-duty plastic bag, cutting a small hole in a corner of the plastic bag. Pipe 1-inch rounds of batter, an inch apart from one another, onto the baking sheets.. (Alternatively, use a 1/2 teaspoon measure to form the rounds.) Pick up baking sheets and bang them against work surface. Let sheets sit at room temperature for 30 minutes to dry tops. (Don’t skip this step; it helps the macarons rise nicely and form a smooth skin.)
- Heat oven to 350 degrees. Bake macarons until puffed and firm, 10 to 12 minutes, rotating the sheets halfway through baking. Transfer sheets to rack to cool completely, then overturn cookies on the baking sheets so that flat bottoms are facing up.
- Place bittersweet chocolate in a microwave-safe bowl. Microwave in twenty-second intervals until most of the chocolate is melted, but there are still some solid chocolate chunks in the bowl. Remove from the microwave and allow to sit on the counter for a few moments. Stir until all the chocolate is melted and smooth. (This process allows for the chocolate to gradually melt, so it can re-harden at room temperature).
- Use the melted chocolate to spread on the inside of one cookie, then place another macaron cookie on top of the melted chocolate. Alternatively, take a fork and drizzle the melted chocolate over the individual macaron cookies.
What are your favorite Passover foods? Do you have any suggestions for the perfect macaron?