1,000 Jewish Recipes (87 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
3 ounces bittersweet or semisweet chocolate, coarsely chopped
1 cup (about 4 ounces) blanched almonds
2
â
3
cup sugar
2 large egg whites
1.
Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper or wax paper; grease liner lightly with margarine.
2.
Melt chocolate in a medium bowl set over pan of nearly simmering water. Stir until smooth. Let chocolate cool but do not let it harden.
3.
Grind almonds with 2 tablespoons sugar in food processor until mixture forms fine, even crumbs. Add egg whites and remaining sugar alternately, each in 2 batches, processing about 10 seconds after each addition or until smooth. Transfer to bowl. Gradually add cooled chocolate, stirring until mixture is smooth.
4.
Transfer mixture to a pastry bag fitted with a medium sized plain tip (
1
â
2
inch in diameter, #6); pipe mixture onto prepared baking sheets in mounds of about 1 inch diameter, spacing them about 1 inch apart. If necessary, flatten points of cookies with a lightly moistened finger, so they have a smooth, round shape.
5.
Bake macaroons 5 minutes. Wedge open oven door slightly with handle of wooden spoon and bake for 7 to 8 more minutes or until they are just firm to the touch; centers should be soft. Remove from oven.
6.
Lift one end of paper under cookies and pour about 2 tablespoons water under it, onto baking sheet; water will boil on contact with hot baking sheet. Lift other end of paper and pour 2 tablespoons water under it. When water stops boiling, carefully remove macaroons from paper with a metal spatula. Transfer to a rack to cool. Keep them in airtight containers.
Note:
If 2 baking sheets won't fit on one rack, bake them on two racks. Half way through their baking time, switch the positions of the baking sheets from the lower to the upper racks so all the macaroons bake evenly; or if you prefer, bake them one sheet at a time.
I enjoyed these at Sephardic bakeries in Paris. The secret to keeping them moist and light is to make them with Italian meringue, a mixture of egg whites beaten with boiling sugar syrup. Buy finely grated unsweetened coconut, which is available at natural foods stores, fine supermarkets, and some ethnic markets. When making this for Passover, dust the baking sheets with matzo cake meal. You can use flour at other times of the year.
Matzo cake meal for dusting
1
1
â
4
cups sugar
3
â
4
cup water
3 large egg whites
3 cups (8 ounces) unsweetened grated coconut
1.
Position 2 racks in oven and preheat oven to 325°F. Grease then dust 2 or 3 baking sheets with matzo meal, shaking off excess.
2.
Prepare Italian meringue: Combine sugar and water in a small, heavy saucepan. Cook over low heat, stirring occasionally, until sugar dissolves. Bring to a boil and boil without stirring, 3 minutes. Begin whipping egg whites in a large clean bowl with an electric mixer at low speed and continue whipping until stiff.
3.
Meanwhile, boil syrup until it reaches the soft ball stage (238°F on a candy thermometer). Gradually pour hot syrup in a thin stream onto stiff egg whites, beating constantly at high speed. (Be careful not to let syrup touch metal beaters or bowl sides or the syrup will harden.) Continue beating mixture until cooled to room temperature. Stir in coconut.
4.
Using a pastry bag fitted with a large star tip (about
1
â
2
inch diameter, #4), pipe mixture onto prepared baking sheets in rosettes or peaked mounds of about 1 inch diameter, spacing them about 1 inch apart. Alternately, moisten your fingers and shape the mixture in peaked mounds of about 1 inch diameter.
5.
Bake until ridges or peaks of macaroons turn light brown, but rest of surface remains pale in color, 12 to 13 minutes; they should be just firm enough so they can be removed from baking sheet without losing their shape. Half way through baking time, switch positions of baking sheets from lower to upper racks so all bake evenly. Using a metal spatula, very carefully remove macaroons from baking sheet and transfer to a rack to cool.
Kosher-for-Passover chocolate chips are available at many supermarkets. If you can't find them, you can cut bittersweet or semisweet chocolate into very small cubes to make these crunchy cookies.
Matzo cake meal for dusting pan
6 large egg whites
Pinch of salt
1
1
â
2
cups sugar
1 cup semisweet chocolate chips
3
â
4
cup coarsely chopped walnuts
1.
Preheat oven to 275°F. Lightly grease corners of 2 baking sheets with margarine and line them with foil. Grease and lightly dust foil with matzo cake meal, tapping baking sheet to remove excess.
2.
Whip egg whites with salt in a large bowl with an electric mixer until stiff. Gradually beat in
3
â
4
cup sugar at high speed and whip until whites are very shiny.
3.
As quickly as possible, gently fold in remaining
3
â
4
cup sugar in 2 batches. Quickly fold in chocolate chips and walnuts. Spoon mixture in irregular mounds onto prepared baking sheets, using 1 mounded tablespoon for each and spacing them about 1
1
â
2
inches apart.
4.
Bake 30 minutes. Reduce oven temperature to 250°F. Bake 30 minutes more or until meringues are firm to touch, dry at bases, and can be easily removed from foil. They will be light beige.
5.
Transfer meringues to a rack to cool. Put them in airtight containers as soon as they are cool.
BREAKFAST AND BRUNCH
 or
Â
This breakfast favorite, also known as fried matzo with eggs, could be considered a Passover version of French toast because many dip the matzo in egg and fry it the way bread is prepared for the American breakfast classic. Most families serve it at least once during the holiday. Indeed, it has become so well-liked that it is a staple on many deli menus all year round. It is definitely one of the easiest dishes to prepare. This recipe is how we always made it when I was growing upâmore like scrambled eggs with matzos. I still make it this way. I like matzo brei on its own, but many people like to sprinkle it with sugar or top it with jam.
You can vary the taste by using different kinds of matzos, such as egg matzos or whole wheat or onion matzos.
5 matzos
5 large eggs
1
â
4
to
1
â
2
teaspoon salt
3 to 4 tablespoons butter or vegetable oil
1.
Soak matzos in cold water for about 10 minutes and drain. Break them into bite size squares and place in large bowl. Beat eggs with salt and pour over matzos. Stir until matzos are coated.
2.
Melt butter in a heavy skillet. Add the matzo mixture. Cook over low heat, stirring, until the eggs are scrambled and done to your taste. Serve at once.
 or
Â
Matzo brei gains a new dimension when flavored with sautéed onions. If you like, you can double the flavor impact and make it with onion matzo. This recipe is cooked like a flat omelet rather than like scrambled eggs. Top this matzo brei with sour cream, if you like, and sprinkle with chives; or serve it with sliced tomatoes.
5 matzos
1
â
4
cup (
1
â
2
stick) butter or vegetable oil
1 large onion, chopped
1
â
2
teaspoon paprika
4 large eggs
1
â
4
to
1
â
2
teaspoon salt
