3 flour-free recipes for the sweet side of Passover
Sharyn Jackson, Star Tribune (Minneapolis)
on
Published in Entertaining
Remove the macaroons from the oven and allow them to cool on the baking sheet.
To make the optional coating, melt the chocolate in a double boiler or the microwave in short, 10-second increments, stirring until smooth.
Dip the bottoms of the cooled macaroons into the chocolate, then transfer them to a cooling rack or back to the baking sheet. Let rest until the chocolate sets.
WALNUT COOKIES
Makes 20 cookies.
Note: These easy and bright four-ingredient cookies make use of the egg yolks leftover from baking macaroons. Adapted from "The New York Times Passover Cookbook," edited by Linda Amster (Morrow).
2 egg yolks
1/4 cup sugar
1 3/4 cups coarsely chopped walnuts
Zest of 1/2 lemon
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