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. Continue reading