Passover

Macaroons
Last year we celebrated Passover at our friends house where we followed a different path over the course of the evening.  What we followed was something he had put together with a budding rabbi called The Sayder.  The evening was engaging, conversational and just fun.  We decided that next year we would put on our own Sayder and so we did. 

On Saturday night all our kids came home, with friends in tow, including family members and more new friends while we ate, drank many glasses of wine and followed the Sayder.  We had a really great evening and decided that next year we would toss in a little history ( for those who come and are not Jewish ) and create some questions that might make more sense for the group around our table including ones that connect us to what is presently happening around the world.  What I always want to get out of the holidays is a connection with the rest of the people around the globe sitting down to celebrate that night. 

I made brisket with potatoes, roasted asparagus, long carrots, parsnips, charoset, chopped liver, chicken soup with matzo balls, matzo covered with chocolate, caramel and almonds, flourless sponge cake with whipped cream and sliced strawberries…and of course macaroons.  I just love a good macaroon and they are part of the annual event.

Here is the recipe for 24:

7 cups of unsweetened coconut chips

1 1/2 cups sugar

8 egg whites

4 tsp. vanilla

1/2 tsp. kosher salt

5 ounces melted chocolate (semi-sweet)

Preheat the oven to 350.  Line a cookie sheet with parchment paper. 

In a heat-proof bowl mix together all the ingredients above.  Over a pot of simmering hot water put the bowl and mix for about 7/8 minutes.  Use hot pads! 

Then let cool for about 30 minutes.  Create a nice looking mound for the cookies on the sheet.  Bake until golden.  About 15 minutes. 

Once they come out of the oven, drip the chocolate over the top.  Let cool.