So what's the deal with Passover? To get the full effect of that sentence, read it with your best Seinfeld inflection...
Once again Passover has crept up and is here to stay for the next eight days. This holiday commemorates when the Jews had to haul tuchus out of Egypt, and in the rush their bread was unable to rise. To celebrate this, we eat Matzoh and other unleavened delights. The next week is completely devoid of wheat, oats, barley, spelt or rye. Think of it as Atkins with a religious twist.
Macaroons - yes, with two O's, not one - are coconut based staples that traditionally provide some sweet relief for starch starved Passover revelers. Many Passover desserts lack the punch that you really want, when you are craving a donut, cake, pretzels or cookies. No time like the present to give a standard a taste tuneup.
A note before embarking on any Passover recipes; many items may be marked as Kosher, but that does not mean they are Kosher for Passover. If your intent is to stick to the letter of Jewish law, invest the time to get the proper, certified Kosher for Passover products.
Ginger Lime Macaroons
3 egg whites
2/3 cup sugar
3 cups shredded coconut
1 tsp fresh lime juice
1 1/2 tsp lime zest
2 1/2 tsp fresh ginger, finely minced
2 oz semisweet chocolate (optional)
Preheat oven to 325 degrees. Beat egg whites until light and fluffy. Add sugar and beat until stiff peaks have formed. Fold in the coconut, lime juice, lime zest and ginger by hand. Scoop rounded, packed Tablespoons of macaroon mixture onto wax paper lined baking sheets*. Bake for 16-18 minutes, and cool completely before serving.
To add chocolate, melt chocolate over a double boiler. Drizzle chocolate over macaroons with a teaspoon, and top with lime zest if desired. Makes 18 macaroons.
*Between scoops, dip your scooper into warm water. This will prevent excessive stickiness and result in consistent, rounded scoops.