I clipped this recipe out of a very strange catalog which arrived a few weeks before Passover, loaded with electric appliances for Easter and Passover. Some of the items were for very frum folks, so I looked at the address and the company is based in Lakewood, NJ.
I baked these and wow! They were great. Avruhm said they were the best macaroons he'd ever had, though the recipe doesn't call them macaroons.
The oddest thing about this 4 ingredient recipe is that when you add the confectioners sugar to the eggs, it takes FOREVER to get to the peak stage, like 5-10 minutes. But it did eventually. These spread a lot, so next time I will make them smaller, like a teaspoon each.
½ lb. ground almonds
1 c. confectioners sugar (not usually available during Passover, though)
2 egg whites
½ T. cinnamon
Beat egg whites until frothy, gradually add confectioners sugar, and beat until firm peaks form.
Preheat oven to 350. Line sheet pans with parchment paper.
With wet palms, take a small ball of dough. Place them about 2" apart.
Bake for 12-14 minutes or until they look dry. Cool completely before removing from the paper.
Would be nice with fresh fruit salad, or berries.
Thursday, April 4, 2013
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