Passover Macaroons
Delight in these light, sweet Passover macaroons with toasted almond flavor, perfect for festive occasions and those craving a nutty, chewy treat free from flour. Easy to make and naturally gluten-free.
Ingredients
Instructions
- Beat egg whites and salt until soft peaks form.
- Gradually add sugar 2 or 3 tablespoons at a time until egg whites form firm peaks.
- Grind or chop almonds very fine, then fold together all ingredients.
- Drop by teaspoonfuls onto oiled baking sheet.
- Flatten slightly with a spoon or knife.
- Bake at 350°F for 20 minutes or until lightly browned and firm.
- Let cool slightly, then lift off baking sheet with a spatula and finish cooling on a wire rack.
Tips & Substitutions
For best results, ensure your mixing bowl and utensils are completely free of grease before whipping the egg whites, as any fat can prevent them from reaching full volume. If you don't have matzo meal, finely crushed almond flour can be a suitable substitute. To add more flavor, consider mixing in a few drops of vanilla extract along with the rum flavoring.
Serving Suggestions
Serve these delightful macaroons as a sweet ending to your Passover meal, perhaps alongside a cup of coffee or tea for a delightful pairing. They also make a lovely treat when served with fresh fruit or as a topping for a scoop of vanilla ice cream. For a festive touch, consider serving them with Jim'S Slider for a fun dessert platter.
Storage & Reheating
Store leftover macaroons in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. To reheat, simply place them in a warm oven for a few minutes to restore their texture without overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Passover Macaroons contains roughly 215 calories, with 17g protein, 22g carbohydrates, and 8g fat. It is an excellent source of protein (34% of the Daily Value) and vitamin C (30% of the Daily Value), and a good source of dietary fiber and potassium. At about 215 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg substitutes in this recipe?
While traditional Passover macaroons rely on egg whites for structure and texture, you can experiment with aquafaba as a vegan substitute. Use 3 tablespoons of aquafaba for each egg white, whipping it until it forms stiff peaks similar to egg whites.
How can I make these macaroons chocolate-flavored?
To make chocolate macaroons, simply fold in 1/4 cup of unsweetened cocoa powder along with the other dry ingredients. You can also dip the finished macaroons in melted dark chocolate for an indulgent treat that’s perfect for Passover dessert tables.
What can I do if my macaroons spread too much while baking?
If your macaroons spread during baking, it may be due to overmixing the batter or the oven temperature being too low. Ensure you beat the egg whites until they are very firm and maintain the correct baking temperature of 350°F. You can also chill the batter for 30 minutes before baking to help them hold their shape.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).