📝 About This Recipe
These elegant, flourless gems are a cornerstone of the Passover Seder table, offering a sophisticated alternative to the common coconut variety. Crafted from finely ground almonds and whipped egg whites, they boast a crisp, crackly exterior that gives way to a dense, chewy, and intensely marzipan-like center. Infused with hints of orange blossom and honey, these macaroons represent the pinnacle of Sephardic-inspired Pesach confectionery.
🥗 Ingredients
The Nut Base
- 3 cups Blanched Almond Flour (super-fine grind for best texture)
- 1 cup Granulated Sugar
- 1/4 teaspoon Kosher Salt (fine grain)
The Binding Elements
- 3 large Egg Whites (at room temperature)
- 1 tablespoon Honey (clover or orange blossom preferred)
- 1 teaspoon Pure Almond Extract (ensure Kosher for Passover certification)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 teaspoon Orange Zest (finely grated)
Garnish and Finishing
- 24 pieces Whole Blanched Almonds (one for the center of each cookie)
- 2 tablespoons Powdered Sugar (optional, for dusting)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats. Do not grease the pans directly, as the fat can cause the macaroons to spread too much.
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2
In a large mixing bowl, whisk together the almond flour, granulated sugar, and kosher salt until well combined and any lumps in the flour are broken up.
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3
In a separate, perfectly clean glass or metal bowl, beat the egg whites on medium-high speed until they form soft peaks. They should be white and foamy but not dry.
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4
Gently whisk the honey, almond extract, vanilla bean paste, and orange zest into the whipped egg whites until just incorporated.
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5
Using a flexible rubber spatula, fold one-third of the dry almond mixture into the egg whites to lighten them. Be careful not to deflate the air completely.
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6
Add the remaining dry ingredients and continue to fold gently until a thick, tacky, and uniform paste forms. The dough should be scoopable but very sticky.
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7
Dampen your hands slightly with cold water to prevent sticking. Scoop about 1.5 tablespoons of dough (a small cookie scoop works perfectly here) and roll into a smooth ball roughly the size of a walnut.
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8
Place the balls on the prepared baking sheets, spacing them about 1.5 inches apart. They do not spread significantly, but they need room for air circulation.
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9
Gently press one whole blanched almond into the center of each ball, flattening the macaroon slightly into a thick disc shape.
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10
Bake for 18-22 minutes, rotating the pans halfway through. The macaroons are done when the edges are a light golden brown and the bottoms are set, though the centers will still feel soft.
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11
Remove from the oven and allow the macaroons to cool completely on the baking sheet. They will firm up and develop their signature chewy texture as they cool.
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12
Once cooled, lightly dust with powdered sugar if desired for a snowy, festive appearance.
💡 Chef's Tips
Use room temperature egg whites for maximum volume when whipping. If the dough feels too wet to roll, chill it in the refrigerator for 20 minutes before shaping. Avoid over-baking; the macaroons should remain pale on top to ensure they stay chewy rather than crunchy. Store in an airtight container with a piece of parchment paper between layers to prevent sticking. For a chocolate twist, dip the cooled bottoms of the macaroons in melted bittersweet chocolate.
🍽️ Serving Suggestions
Serve alongside a glass of sweet dessert wine or a chilled Moscato. Pair with a platter of fresh strawberries and grapes to balance the nuttiness. Accompany with a hot cup of Nana (mint) tea or strong Turkish coffee. Display on a tiered silver tray for an elegant post-Seder dessert course. Serve with a dollop of lemon curd for a bright, acidic contrast.