My name is Sarah and welcome to the blog. I don't have any particular "Millennial" wisdom to share - I just really like to bake and have found myself wishing I had the time to write down what I liked or didn't like about a recipe for future reference. Usually by the time I am deep in a recipe wishing I had done this or that, my sans-dishwasher kitchen looks like World War III - so this is my attempt to record and share. B'tayavon!
Macaroons for Pesach (Passover) or Easter
Last year, Jason and I hosted our first Passover Seder. With Pesach nipping at our heels, I wanted to share these divine and easy macaroons you can bring to Seder or Easter brunch, especially since coconut is chametz-free and popular with the Easter crowd. I'm pretty sure I scooped up this recipe from Martha Stewart because the ingredient list is short and the process is straightforward and fewer dishes. I ended up dipping half my macs in chocolate and adding cinnamon to the other half. The cinnamon were surprisingly popular and you can't go wrong with dipped chocolate. These were cute packed in mason jars for dessert.
Plain Macaroons, Martha Stewart
INGREDIENTS
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
DIRECTIONS
Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.
For dipping chocolate, melt a bag of chocolate chips in the microwave or double boiler (I just melt them in a saucepan on super low and stir, stir, stir). Once melted, dip the cooled macs and set aside on parchment paper. Stick them in the fridge so they firm up.
Chag Pesach Sameach or Happy Easter!
INGREDIENTS
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
DIRECTIONS
Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.
For dipping chocolate, melt a bag of chocolate chips in the microwave or double boiler (I just melt them in a saucepan on super low and stir, stir, stir). Once melted, dip the cooled macs and set aside on parchment paper. Stick them in the fridge so they firm up.
Chag Pesach Sameach or Happy Easter!