Fave Passover macaroons

Fave Passover macaroons

By
From
Cooking from the Heart
Makes
24
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 1/4 cups caster sugar
5 large egg whites
1 teaspoon vanilla essence
2-3 teaspoons orange blossom water
1/2 teaspoon sea salt
4 cups desiccated coconut
1 teaspoon ground cinnamon
1/2 cup ground almonds or walnuts
1 orange, zested
1/4 cup slivered almonds, to garnish (optional)
1/4 cup icing sugar, for dusting

Method

  1. Preheat the oven to 180°C. Line two baking trays with baking paper.
  2. In a large stainless steel bowl, whisk the sugar and egg whites together. Place the bowl over a saucepan of simmering water to create a double boiler. Stir the egg whites constantly until all the sugar has dissolved, about 3–5 minutes. If you rub the mixture between your fingers it should feel smooth; if it feels grainy, cook it a little longer.
  3. Remove the mixture from the heat. Add the vanilla, orange blossom water and salt and mix well. Fold in the coconut, cinnamon, ground nuts and orange zest.
  4. Using two teaspoons, spoon the mixture onto the baking trays, spacing the macaroons about 3–5 cm apart to allow for spreading during baking. Garnish with slivered almonds, if desired.
  5. Bake for 15–18 minutes, or until the macaroons are golden, swapping the top and bottom trays after 10 minutes.
  6. Remove from the oven and allow to cool, then dust with icing sugar. Store in an airtight container.
Tags:
Jewish
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