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Eat and Drink

Macaroon recipe for Passover from Breads Bakery

Making coconut macaroons at home isn't hard, and the results are sure to impress. Whether you celebrate Passover or not, these are the cookies of the season. We went to Breads Bakery in Union Square to see how it's done.

Pastry chef Rinat Tzadok came to NYC with owner of Breads Bakery Uri Scheft, who also runs the famous Lehamim Bakery in Tel Aviv. Tzadok says in Israel, macaroons are only available during Passover.

This recipe is traditional, but also includes just a touch of apricot jam, which keeps the macaroons moist.

Check out the recipe and a video of Tzadok making macaroons!

Macaroon ingredients

Breads Bakery's macaroons are made with only four
Photo Credit: Georgia Kral

Breads Bakery's macaroons are made with only four ingredients.

Step 1: Crack the eggs

You need 1/2 cup of egg whites, which
Photo Credit: Georgia Kral

You need 1/2 cup of egg whites, which requires cracking and separating the yolks from about five eggs. (Save the yolks for another purpose.)

Step 2: Add sugar

Sweet, sweet sugar -- an important part of
Photo Credit: Georgia Kral

Sweet, sweet sugar -- an important part of any recipe!

Step 3: Mix

Beat the egg whites and sugar together until

Beat the egg whites and sugar together until combined.

Step 4: Warm mixture until the sugar melts

Using a Bain Marie or double boiler, heat
Photo Credit: Georgia Kral

Using a Bain Marie or double boiler, heat the mixture for about four minutes, until the sugar melts. Keep heat low, you don't want the sugar and eggs to burn. (For a make-shift double boiler, fill a stock pot half full with water and place a metal mixing bowl on top. Be sure there is a seal, and be careful of steam and the hot metal.)

Step 5: Add the apricot jam

Add the jam to the egg white and
Photo Credit: Georgia Kral

Add the jam to the egg white and sugar mixture. Whisk well until blended.

Step 6: Add the coconut

Mix the coconut with the sugar, egg white
Photo Credit: Georgia Kral

Mix the coconut with the sugar, egg white and apricot mixture.

Step 7: Fit a size 13 star tip into a pastry bag

A size 13 star tip makes the perfect
Photo Credit: Georgia Kral

A size 13 star tip makes the perfect size macaroons. (Note: you can use any size or even a spoon to dollop out the mixture onto a cookie tray, but if you want perfectly shaped macaroons, this is the way to go.)

Step 8: Fill the pastry bag

Using a spatula, scoop the still warm coconut
Photo Credit: Georgia Kral

Using a spatula, scoop the still warm coconut mixture into a pastry bag and push down until it's firmly packed in.

Step 9: Pipe the macaroons

While your oven is preheating to 380 degrees
Photo Credit: Georgia Kral

While your oven is preheating to 380 degrees Fahrenheit, pipe small hills onto a baking tray covered with parchment paper.

Keep piping...

Keep making those little piles!
Photo Credit: Georgia Kral

Keep making those little piles!

Step 10: Time to bake

Bake macaroons for three minutes and then rotate
Photo Credit: Georgia Kral

Bake macaroons for three minutes and then rotate the tray. Bake for another two minutes or until cookies turn golden brown.

Time to enjoy!

Coconut macaroons just out of the oven glisten
Photo Credit: Georgia Kral

Coconut macaroons just out of the oven glisten with sugar. They are delectable warm, but just as tasty at room temperature. Happy Pesach!


FULL RECIPE HERE.

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