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Posts Tagged ‘Passover’

For me, it’s just not Passover unless we have macaroons.That’s macaroons, with two oo’s, the ones made with coconut, not to be confused with macarons, the French confection, with one o, which are typically made with ground almonds, powdered sugar and egg whites. In fact, I love macaroons so much that I dressed up as a chocolate one several [...]

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For our family Passover seders in Toronto, I help out by bringing desserts. Last year I made Matzoh Crunch, Salted Caramel Macarons, Chocolate Macarons as well as Coconut Macaroons. My nephew Riley will cause a revolt if I don’t show up with Matzoh Crunch, so that stays in the rotation, but I needed to come [...]

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Everyday at 5 pm, in the week leading up to Passover this year, the doorbell would ring. When I opened the door, there would be a flat square box of matzoh left on the front porch. By the end of the week, I had a stack of about 6 boxes. Various Jewish organizations around our [...]

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  Okay, now I’m really confused. In my last post I cleared up the difference between macarons and macaroons. According to my thorough research, macarons (one o) are the French almond meringue sandwich cookie and macaroons (two oo’s) are the American coconut based cookie. In my pretentious little blurb, I even went so far as [...]

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      Apparently, this year in desserts, cupcakes are out and macarons are in. Macarons, not to be confused with macaroons, are the new darling of the pastry world. These are French macarons we are talking about here (one o), made with ground almonds, not American macaroons (two oo’s), and made with coconut. Essentially [...]

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This week in the Bread Baker’s Apprentice Challenge I am scheduled to bake Stollen.  However, it’s Passover this week and I’m not eating bread.  So in honour of this holiday I offer my favourite Passover treat, “Marble Matzoh Crunch.”  The original recipe comes from Montreal baker extraordinaire Marcy Goldman.  Her cookbook “Better Baking.com“ is one of my go [...]

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