The Perfect Yeast Free Desert for Passover
One of the great holidays on the Hebrew calendar, Passover commemorates the emigration of Jews from slavery in Egypt. Because their exodus was frantic and their departure was so hasty, they could not take the time to let their breads rise before baking. To remember this historic detail and to honor the sacrifice of their ancestors, Jews do not eat leavened bread or anything with yeast for that matter during the eight-day passover holiday.
How to Make a Passover Macaroon for Desert
The religious and historical context explains why much in the Jewish holiday cooking involves yeast free deserts. Observing these restrictions might make it seem difficult, especially When making good desserts, but there are a variety of delicious options to still be respectful of the religious holiday traditions. One might think it's a challenge at first, but after you make the recipes a couple of times, you might want to keep it on hand for any time of the year.
There are several different Passover Desserts, one for every pallet. Figs and fruits and cakes and rolls made with them some traditional Passover desserts. One of my favorites is brittle, such as an almond, pecan or peanut brittle. You can be so creative without using leaven bread and stay yeast free for passover deserts! With an abundance of desserts one can enjoy, from a delicious gluten-free chocolate cake , brownies with banana ice cream, but one of my favorites has to be traditional Kosher macaroons.
The word macaroon is used to describe a variety of light, baked cookies, sometimes described as small cakes, depending on their consistency. The original almond passover macaroon was mostly a small sweet cake made with ground almonds, similar to Italian biscotti. There are many varieties in modern day, and one of the best macaroons is the French macaroon which can have different flavors and tends to be cream-filled. Homemade coconut macaroons are delicious and quite easy to make. Some might compare macaroons to a meringue, but i find them much easier to make.
Here is a basic recipe for the best macaroons!
· 1 bag, or 14 ounces sweetened shredded coconut
· 14 ounces sweetened condensed milk
· 1 teaspoon pure vanilla extract (or substitute will do)
· 2 extra-large egg whites, taken out of refrigerator for about 2 hours before cooking
· 1/4 teaspoon kosher salt
· 6 oz. or 1 cup of semi-sweet chocolate chips (optional)
Preheat your oven to 325 degrees.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl with the whisk attachment until they make medium peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either an ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Wait for them to cool, and place your Passover coconut macaroons on a beautiful serving tray.
I always like to experiment and play around with recipes. One thing I play around with, is trying to find a way to add chocolate into almost anything! Another option to enjoy for macaroons are chocolate macaroons! Simply follow the recipe above and melt 6 ounces or 1 cup of semi-sweet chocolate chips into the batter for something a little different. You can also melt down 3 squares of semi-sweet baking chocolate, but I find that using chocolate chips is a lot easier.
Passover desserts especially traditional Kosher Macaroons can be such a great way to educate children about Jewish heritage and culture, while honoring ones ancestors.