There is nothing like homemade macaroons to finish off a Seder meal. This version has 4-ingredients and takes 15 minutes to prep. Â
Jamie's Pesach Macaroons
jamie-geller
Equipment
Ingredients
3 cups unsweetened shredded coconut
4 egg whites
1/2 cup sugar
1 vanilla bean, split and essence scraped out
Large pinch of kosher or sea salt
3 ounces bittersweet chocolate, melted for dipping
Instructions
1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2
Spread coconut on 1 parchment-lined sheet. Toast coconut until light golden brown.
3
While the coconut is cooling, whisk egg whites, sugar, vanilla and salt, until the mixture is frothy and thick.
4
Gently fold in coconut.
5
With wet hands, form balls about 1 ½ inch in diameter.
6
Place on prepared sheet and bake for 15 minutes until golden brown.
7
If you like your macaroons chewier in texture, allow the macaroons to cool on the baking sheet for 10 minutes. If you like them crispier, transfer the macaroons to a cooling rack.
8
Melted Chocolate for Dipping
Line a baking sheet with parchment.
9
Dip the bottom of each macaroon in the melted chocolate and then place on lined baking sheet. Allow to cool before serving.
Author profile
Jamie Geller
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Jamie Geller#molongui-disabled-link
