I don’t think a single year goes by when we don’t make some version of Almond Macaroons for Pesach. Last year it was these hazelnut ones which were a massive hit – I seem to have a bit of an obsession with hazelnuts that just won’t go. But this year it’s these Chocolate Almond Macaroons I can’t leave alone.
To be honest I actually made these last year too, but was so late in sharing them with you that I held off putting them on the blog until now. Let’s be honest here. I need to bake most things twice as they get gobbled up before I can shoot them most times! Not a problem you know – having double the amount.
These are quick and easy to make, taste best fresh – like within 24 hours, and are a staple tradition in my entire family. I hope they become a firm fave with your family too.
Happy holidays
EM x
Notes
I like to top with a whole almond but you may prefer a blanched one without the dark shell cover.
Trust yourself when it comes to the macaroons being baked. Overbaking makes them hard and chewy. Once the timer goes off and you can smell them they’re done!
Ingredients
- 125g ground almonds
- 30g cocoa powder
- 1 egg white (from a medium size egg) at room temperature
- 150g caster sugar
- table spoon of icing sugar
- 15 almonds half to decorate
Instructions
- How to make Almond Macaroons for Passover
- Heat your oven to 200°C, Gas mark 6. Line a baking tray with greaseproof paper.
- 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 the sugar and whiz again till blended. Then add the cocoa powder.
- Add the egg white and blend thoroughly. It should form wet clumps.
- 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 the balls lightly with the palm of your hand
- Brush each macaroon with water with damp pastry brush. Don’t over wet them.
- Give the macaroons a light dusting of icing sugar and top off with half or a whole almond. Pop in the oven for 12-15 minutes. Watch them like a hawk so they don’t over bake!
- Pop them on a cooling rack till they are completely cool.
The Ingredients
(makes about 15 macaroons)
125g ground almonds
30g cocoa powder
1 egg white (from a medium size egg) at room temperature
150g caster sugar
table spoon of icing sugar
15 almonds half to decorate – I like them in their coatings but you can remove them if you like
How to make Almond Macaroons for Passover
1. Heat your oven to 200°C, Gas mark 6. Line a baking tray with greaseproof paper.
2.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.
3.Add the sugar and whiz again till blended. Then add the cocoa powder.
4.Add the egg white and blend thoroughly. It should form wet clumps.
5.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.
6.Flatten the balls lightly with the palm of your hand
7.Brush each macaroon with water with damp pastry brush. Don’t over wet them.
8.Give the macaroons a light dusting of icing sugar and top off with half or a whole almond. Pop in the oven for 12-15 minutes. Watch them like a hawk so they don’t over bake!
9.Pop them on a cooling rack till they are completely cool.
All that’s left to say is Chag Sameach (or Happy Holidays!)
enjoy!
More Passover Peasach Recipes you may enjoy
Almond Macaroon Recipe for Passover
