Passover and rituals
This week is Passover. We had our yearly dinner last night with all the trappings of years past. I really love these family holidays. They seem to become more important to me the older I get. It is the connection of the past with the future, the getting together of everyone and sharing a meal and a ritual. There is something soothing knowing that the meal will be the same, the service will be the same yet the observations of the past year changes.
Every year I make brisket (although this year I changed up the recipe – gasp!), the same cake my Grandmother used to make, chicken soup and matzo balls and macaroons. This year I tried a new macaroon recipe. It is the winner. Here it is.
Preheat the oven to 325 degrees F.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 2″ diameter ice cream scoop ( I really like the ice cream scoop method) or a tablespoon. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Then take melt a good chocolate (not Nestles because it is too waxy). Dip the macaroons in the chocolate and dry on parchment paper. Insanely good.