One of the best parts of Passover is almost certainly the Almond macaroons—perfectly chewy, light, and just a little too moreish. At home, Florence Greenberg’s recipe book has been a source of inspiration for years, though we’ve tweaked and tested different versions along the way. The beauty of these is that they’re hard to get wrong:
Mix almonds, ground rice (we like to use matzo meal) and sugar, then add the very slightly whipped egg white and mix thoroughly.
Cover a baking sheet with paper and place teaspoons of the mixture onto it, leaving room to spread.
Put an almond on each macaroon and bake in an oven until a pale golden brown – around 35 minutes.
Ingredients:
Pick up everything you need and more to prepare for Passover. Be sure to place your order by Wednesday 9th April for nationwide delivery.
