These cookies are like the passover cookies that they used to make at the old My Most Favorite Dessert shop on Madison Ave in the 80’s….
“Actually Good” Passover Cookies:
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Yield: Makes 20 large cookies
Parchment paper
2 1/2 cups walnut halves
3 cups (k-p) confectioners’ sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites (size LARGE eggs- if you have Jumbo use 3)
1 tablespoon vanilla extract
Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 350°F.
Line two baking sheets with parchment paper or silicone baking mats.
Combine the cocoa powder, confectioners’ sugar, salt and walnuts in a bowl Mix well by hand for 1 minute.
Mix until the mixture has slightly thickened. Do not overmix it, or the egg whites will thicken too much.
With a 1-ounce cookie or ice cream scoop or a generous tablespoon, scoop the batter onto the prepared baking sheet, to make cookies that are 4 inches in diameter.
Scoop 5 cookies on each pan, about 3 inches apart so that they don’t stick when they spread. If you have extra batter, wait until the first batch of cookies is baked before scooping the next batch.
Put the cookies in the oven, and immediately lower the temperature to 320°F.
Bake for 14 to 16 minutes, or until small thin cracks appear on the surface of the cookies.
Switch the pans halfway through baking.
Pull the parchment paper with the cookies onto a wire cooling rack, and let cool completely before removing the cookies from the paper. Store in an airtight container for up to 2 days.
These are the best coconut macaroons ever– nothing like those gross canned ones.
Chocolate-Dipped Coconut Macaroons
(Gourmet Magazine, March’92)
Yield: Makes about 30 macaroons
4 large egg whites
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla (for not-passover also use 1 tsp coconut extract)
2 1/2 cups sweetened flaked coconut
1/4 cup matza cake meal (for non-passover use flour)
1/2 cup chocolate chips, or bittersweet chocolate
- In a heavy saucepan stir together the egg whites, sugar, salt, vanilla, and coconut
- sift in the cake meal and stir the mixture until it is combined well.
- cook the mixture over moderate heat, stirring constantly for 5 minutes until thickened and it pulls away from the bottom of the pan.
- transfer mixture to a bowl and let cool, the chill, closely covered with plastic wrap until just cold.
- Drop teaspoons of mixture onto parchment and bake in 300 degree oven for 20-25 minutes until pale golden brown.
- let cool and glaze as below
In a glass bowl in the microwave melt the chocolate, stirring until it is smooth, about 2 minutes, and dip the macaroons, 1 at a time, into the chocolate, coating them halfway and letting any excess drip off. Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons are made in advance, let them stand at room temperature for 20 minutes before serving.)
One Response
I just made the "Payard" cookies, they are amazing. Follow the recepie and don't over bake and then cooool before peeling out of the parchment. You can use Silpan , it might be easier.