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.
Happy Holiday to you!I love it as well and this one was the first without my momI made the briskett (same recipe from my mom!), chicken soup and matza balls.Need to say that the gluten-free matza on the market is amazing and makes the best Matza Brei imaginable.
The annual matzo brei is key!!
I mixed it up this year – for the first time ever. We did a Mexican Seder. The gefilte fish in a spicy tomato sauce was fantastic. The theme of exodus and people looking for a better life was resonant.
Joanne, those are impressive!!! I love a good macaroon!