From Too Many Chefs -

May 4, 2006
Almost Kosher for Passover Macaroons

macaroon_jf.jpgWhile the main event for dessert during our seder was the chocolate cake, these macaroons didn't hang out on the side lines and pout. In fact, guests gushed over the macaroons and were grateful when I sent them home with a few. (In fact, I was told the next evening that they were gone and there was a bit of fighting as to who would get to eat them)

I've had this recipe on my computer for years and have made batches of these on no fewer than 5 occasions, I'd estimate (the height of creativity coming when I and two friends added McCormick's pineapple and rum flavoring to a batch). Unfortunately I have no note telling me from where I lifted this recipe, but it's a relatively basic recipe with many similar versions floating around out there.

The chocolate dipping, obviously, is optional, but highly recommended.

The flour in the recipe tells you how religious I am.

Almost Kosher for Passover Macaroons

4 large egg whites
1 1/2 tsp vanilla
2/3 cups sugar
1/4 cup all-purpose flour
3 1/2 cups lightly packed sweetened flaked coconut
8 oz semi-sweet chocolate, chopped
3 1/2 tbs butter or margarine

In a large bowl beat egg whites with a mixer or whisk until frothy. Add vanilla, sugar, and flour; mix until smooth. Stir in coconut until evenly moistened. On 2 well greased 12- x 15-inch baking sheets, evenly space 1/4 cup portions of dough. Bake in a 325F oven until macaroons are golden, about 25 minutes. Switch positions of baking sheets halfway through baking. Transfer macaroons to rack and let cool. Place chocolate and butter in a 1 1\2 to 2-quart pan; set pan over slightly larger pan filled with about 1/2 inch water. Bring water to simmering over medium heat and warm just until chocolate and butter melt; stir occasionally. Remove pans from heat; keep chocolate mixture over hot water. One at a time, dip half of each macaroon in chocolate, tipping top pan and scraping sides to collect chocolate. Set macaroons slightly apart on waxed paper placed on a 12- x 15-inch baking sheet. Chill, uncovered, until chocolate hardens, about 45 minutes. Serve, or wrap each airtight in plastic wrap, then chill up to one week.

Posted by Justin in Bogotá at May 4, 2006 10:28 AM

Have you ever tried to make these macaroons really kosher for Passover i mean by substituting flour with potato starch?

Posted by avital on May 4, 2006 at 11:44 AM

No, I haven't. These are just the macaroons that I like. I have had macaroons that were kosher for Passover (I think by not having flour as opposed to using potato starch or some such substitute)--recipes are widely available. Again, I'm just not that religious. It's just 1/4 cup!

Posted by Justin on May 4, 2006 at 11:55 AM

Flour's a no-no? I wasn't aware of that. Why is flour not kosher?

Posted by barrett on May 4, 2006 at 12:03 PM

I learnt about macaroons from food blogs only lol.... seems very popular in the food blogosphere

Posted by Tony of Bachelor cooking on May 4, 2006 at 12:13 PM

You know, I have no idea and now that I think about it more, matzo has to be made from flour. Maybe these macaroons are kosher. Anyone who is actually Jewish can chime in at any point.

Posted by Justin on May 4, 2006 at 12:16 PM

Short answer: your macaroons aren't kosher for pesach.

Long answer: kosher for pesach originally had nothing to do with leavening agents, but instead was about the things that could be leavened--the original prohibition was on using the five "chometz" grains that could ferment (wheat, rye, barley, oats, or spelt) or any of their by-products (like flour), in combination with water; it was decided, though, that 18 minutes was the minimum time that it could take for even "accidental" fermentation to happen if a grain product got wet, so if you can finish baking within 18 minutes of adding the water (and can get a rabbi to assure that no fermentation happened in the field), you can have a kosher flour-based product, which is how matzoh is made.

Later, artificial leavening was also prohibited, which is why baking powder and yeast are what most people think of as the core of the issue. And the Ashkenazi also decided that to avoid the risk of people getting confused, it was safer to ban "kitnyos" (usually translated "legume", although it also seems to include other cereal grains like rice and corn) products, too, so corn and chickpea and rice flours (and even technically things like corn syrup) are verboten, too if used with water.

(Oddly, for some reason nobody rabinnical ever bothered to object to quinoa-based products that I'm aware of, so the Ambassatrix is safe.)

(And no, I'm not actually Jewish, but I was involved in the aforementioned Macaroonacolada experiment.)

Posted by Sweth on May 4, 2006 at 4:47 PM

Also, we're hoping that the seder concluded with "dessert", and not "desert". Unless you forced people to wander for 40 years before getting their cake...

Posted by Sweth on May 4, 2006 at 4:50 PM

Sweth to the rescue! And uh yeah, dessert, not desert.

Posted by Justin on May 4, 2006 at 5:00 PM

Hi, I'm avital's husband, and she asked me to answer you about your big question : "is flour kosher for passover ?"
Actually, flour, when it has been kept away from water since the wheat has been harvested, is kosher for pessach.
What is forbidden during passover, is anything that has risen, and, by definition, any dough, made with any cereal.
Since flour that has been in contact with water for more than 18 minutes rises, any dough that contains flour must be baked within this period (that's how we make matsos..)
G. Bless U

Posted by avital on May 4, 2006 at 5:28 PM

I saw this on my package of baked goods. "Made with used flour" What does this mean?

Posted by pearl zucker on June 23, 2006 at 3:27 PM

Sounds to me like people are taking freecycling a little too far.

Posted by Justin on June 24, 2006 at 11:20 AM

@pearl zucker: it has been mentioned that flour which hasnīt leavened can be used. So usually when we do need flour for some recipes you can buy matzoh meal. It is crumbled up matzoh (which guarantees that the flour hasnīt and will not leaven) and works well too.

Posted by ksklein on January 19, 2009 at 4:40 AM

Hey, sorry for re-awakening this post but how many cups is one kg? I never figured it out.

Posted by Arvid on April 23, 2011 at 5:41 PM

Arvid, it depends on the ingredient. Cups measure volume and a kilogram is a weight. This site has the metric (weight) equivalent for some common ingredients:

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