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April 2005 Issue
by Ronda L. Halpin and Victoria Smith
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Macaroons

  • 6 egg whites
  • 1 cup sugar
  • 1/2 pound Passover almond paste
  • 1/4 cup matzo meal
Beat the egg whites until peaks begin to form; beat in the sugar and fold in the almond paste and matzo meal.

Drop by the teaspoonful onto a greased baking pan and flatten slightly with a wet knife.

Bake in a 350 degree oven for 20 minutes or until delicately browned.

  • Yields: about 6 dozen
  • Preparation Time: 30 minutes
 

 

Mandlen

  • 3 eggs
  • 1 teaspoon salt
  • 1/2 cup cake meal
  • 2 tablespoons potato flour
  • Oil for deep frying
Beat the eggs and salt together. Stir in the cake meal and potato flour. Heat the oil to 380 degrees. Drop the mixture by the teaspoonful into the oil. Fry until browned. Drain and serve hot. If you want to prepare them ahead of time, crisp them in a hot oven before serving.
  • Yields: 6-8 servings
  • Preparation Time: 20 minutes
 

 

Apple Charlotte

  • 1 egg yolk
  • 2/3 cup sugar
  • Dash salt
  • 2 cups grated apples
  • 1/3 cup matzo meal
  • 2 teaspoons grated lemon rind
  • 1 tablespoon slivovitz (plum brandy)
  • 3 eggs whites, stiffly beaten
  • 4 tablespoons ground pecans
Beat the egg yolk, sugar and salt until thick and lemon colored. Stir in the apples, matzo meal, lemon rind and slivovitz. Fold in the egg whites. Turn into a greased 8-inch spring form pan. Sprinkle the nuts on top.

Bake in a 350 degree oven for 35 minutes or until brown and firm. Cool before removing the sides of the pan.

  • Yields: 6-8 servings
  • Preparation Time: 50 minutes
 

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