Tag: passover recipe

Cinnamon balls recipe for Passover

 Passover cinnamon balls recipe

I love these cinnamon balls. They really remind me of Pesach from my childhood along with the Macaroons from yesterday’s post. We could never leave them alone and with four kids in the house my poor mum could never bake them quickly enough!

They are a quick and easy to make, not to mention very tasty biscuit that are really soft inside and are totally moreish. I use the recipe from The New Complete  International Jewish Cookbook, By Evelyn Rose. It’s a fail safe recipe. It’s also a great one to do with kids.

The Ingredients

(makes around 20)

2 egg whites (at room temperature)

125g caster sugar

225g ground almonds

1 level tbsp of cinnamon

How to make Cinnamon Balls for Passover

Line a baking tray with grease proof paper and heat your oven to 160°C, Gas mark 3.

 Passover cinnamon balls reciepe

Whisk the egg whites. I use a hand-held electric whisk as they are super speedy and effortless to use and clean.

Whisk until you have stiff white peaks.

Passover cinnamon balls

Evelyn Rose says in her book that you know when your egg whites are perfect when you lift out your whisk and the peak doesn’t flop to the side but stays upright.

Passover cinnamon balls

Add all the rest of the ingredients.

Passover cinnamon balls recipe

Use a spatula or metal spoon to mix the ingredients together. Avoid using a wooden spoon as it will bash all the air out of your egg whites and you want them nice and fluffy.

Passover cinnamon balls recipe

Now for the fun bit. Make your hands wet. I tried doing this part with dry hands and it just makes a big, mushy goo on your hands! Half fill a mixing bowl with water for speed and convenience. With a wet palm roll around 20 balls and place them on your baking sheet. They don’t spread too much when baked so you can fit quite a few on a tray.  Pop them in the oven for 18 minutes.

Passover cinnamon balls recipe

Remove the tray from the oven. Place the icing sugar in a bowl and while the cinnamon balls are still warm roll them around until coated all over. Then leave to cool completely. You can add a second coating of icing sugar but I never feel the need.

Passover cinnamon balls reciepe

Just look how moist and cinnamony these are!  Tim came home from work just as I was finishing up, popped one in his mouth and said “Lush!” Nice compliment I think.

enjoy!

Almond Macaroon Recipe for Passover

Passover Almond Macaroons

Well, what can I say about these sticky, sweet and delicious bisuits that doesn’t involve going into the complete disaster I created whilst trying to make them in a hurry! Let me start by saying they are really easy to make but I made a complete pig’s ear of it!

Anyway, let me set the scene….

On Friday night my sister hosted our family’s Seder night (which is a meal that starts the Jewish festival of Passover). We were missing a few key ingredients (namely a mum, dad, brother and his family. I imagine it’s what it feels like to have your first Christmas dinner without key people!)

Anyway, I digress…..

My sister and her husband had gone to a lot of effort with not only a cracking roast chicken dinner (OMG it was soooo good!) and she had printed off kid friendly Hagadas (the prayer book we follow through out the meal) and had props at the ready. When it came to the part when the Egyptians wouldn’t let the Israelites go and the 10 plagues are described there were flying plastic bugs (for locusts) red blobs of lipstick applied unexpectedly to my face for boils and flying teddies for wild beasts. It was brilliant.

I offered to make cinnamon balls (tomorrows recipe) and macaroons for our desert. I thought I had left plenty of time. That is the story of my life. I’m always late. Sorry Shell.

I set about making the macaroons and they looked great in the oven. I turned my back for two minutes and they burned. So the lesson here is don’t ever turn your back on a macaroon!

The next batch turned into a soggy mess in the food processor. I tried to add a bit more egg white to see if they would be fluffier – big mistake! I added more almonds and more sugar but that didn’t seem to make any difference. It was more like cake mix than a roll-able dough. The third mix was great but I was so worried that I would overcook them that I took them out of the oven a little early and had anaemic macaroons.

The thing with Macaroons is that they bake quickly and it’s a judgement call as to when they are done enough. I actually prefered the pale ones which were really soft throughout with a harder shell and were completely delicious. Beau ate practically all of the overdone ones before we have even left the house! It’s a matter of taste.

I would say that if they last longer than a day (highly unlikely!) they do get firmer in time so I would veer towards a light brown colour.

The Ingredients

(makes about 15 macaroons)

125g ground almonds

1 egg white (from a medium size egg) at room temperature

150g caster sugar

table spoon of icing sugar

15 almonds half to decorate

How to make Almond Macaroons for Passover

Heat your oven to 200°C, Gas mark 6. Line a baking tray with greaseproof paper.

Chop almonds. Peseach Almond Macaroons recipe

Give the ground almonds a whiz a food processor for 10 seconds. You don’t have to do this step but it will make the texture of the macaroons even finer.

add sugar.Peseach Almond Macaroons

Add the sugar and whiz again till blended.

Add egg white.Peseach Almond Macaroons

Add the egg white and blend thoroughly. It should form wet clumps.

Roll into balls.Peseach Almond Macaroons

Roll out the macaroon balls. I like them to be quite large so they are really soft inside. Give them plenty of space to spread. About 3 cm between each one is perfect.

Flatten a little.Peseach Almond Macaroons

Flatten the balls lightly with the palm of your hand

Brush with water.Peseach Almond Macaroons

Brush each macaroon with water with damp pastry brush. Don’t over wet them.

Dust with icing sugar.Peseach Almond Macarooms

Give the macaroons a light dusting of icing sugar and top off with half an almond. Pop in the oven for 12-15 minutes. Watch them like a hawk so they don’t over bake like the ones below!

Pop them on a cooling rack till they are completely cool.

Peseach Almond Macaroons

All that’s left to say is Chag Sameach (or Happy Holidays!)

enjoy!

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