Bake - Holidays

Passover Desserts


BakeTonight at sundown marks the beginning of the Passover holiday. Although flour is not allowed to be used, there are still many delicious and decadent desserts that can be enjoyed! Here are just a few.

One of the most popular and widely available treats enjoyed by many are Macaroons. Check out this recipe from Saveur magazine:


1 cup slivered almonds

2 cups plus 1 tbsp. confectioners’ sugar

4 egg whites

5 tbsp. granulated sugar

1⁄2 tsp. vanilla extract


How to:

Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add 2 cups of the confectioners’ sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more. Sift mixture into a bowl.

2. Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form medium-stiff peaks, about 2 minutes. Gradually add granulated sugar, whisking constantly until stiff, glossy peaks form, about 2 minutes more. Stir in vanilla.

3. Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a 1/2″ plain pastry tip. Pipe 1″ rounds about 1/2″ apart onto baking sheets. Dust with remaining 1 tbsp. confectioners’ sugar. Set aside for 10–15 minutes.

4. Bake cookies until puffed and lightly colored, 10–15 minutes. Set aside to let cool completely before peeling off parchment.


Hazelnut & Apricot Rochers

(Recipe courtesy of Saveur)


1 cup roughly chopped hazelnuts

1 tbsp. Frangelico or other hazelnut liqueur

1 tbsp. sugar

1/2 cup finely chopped dried apricots

4 oz. semisweet chocolate

1 tsp. vegetable shortening


How to:

Heat oven to 350°. Combine hazelnuts and liqueur in a medium bowl and let sit for 10 minutes. Add sugar and toss to coat; spread nuts in a single layer on a parchment paper–lined baking sheet and bake, stirring occasionally, until toasted, about 10 minutes. Remove from oven and let cool; add apricots and set aside.
2. Combine chocolate and shortening in a heat-proof bowl and set over a pot of simmering water. Heat, stirring often, until chocolate melts and mixture is smooth. Remove bowl from pot and let chocolate mixture cool until an instant-read thermometer reads to 89°. Working in four batches, combine 1/4 of the reserved nut mixture and 1/4 of the melted chocolate in a small bowl until nut mixture is coated with chocolate; there should be only enough chocolate to keep the mixture together. Using a tablespoon-size measuring spoon, spoon mixture into mounds on a parchment paper–lined baking sheet; repeat with remaining nut mixture and chocolate. (If chocolate mixture drops below 86°, heat it again, stirring constantly, until it returns to 89°, and then continue mixing with nut mixture.) Let rochers cool and set before serving.


Strawberry & Hazelnut Meringue

(Recipe courtesy of Saveur)


10 egg whites

2 3⁄4 cups superfine sugar

1 1⁄4 cups hazelnuts, toasted, peeled, and ground

1 1⁄4 cups heavy cream

1 lb. strawberries, hulled and sliced into large chunks


How to:

Preheat the oven to 325°. Line a baking sheet with parchment paper and set aside.

2. Beat egg whites in a large bowl to stiff peaks. Add half of the sugar and beat again to stiff peaks. Gently fold in hazelnuts and remaining sugar. Pour meringue onto center of prepared baking sheet in a steady stream. Using a rubber spatula, carefully spread meringue out into an 8″-wide circle (it will look like a tall cake). Bake meringue for 20 minutes, reduce heat to 275°, and bake until just darkened and dry on outside and slightly gooey inside, about 40 minutes more. (The surface of the meringue may crack slightly while baking.) Remove from oven and set aside to let cool.

3. To assemble: Carefully run a spatula or knife under bottom of meringue to loosen it, and transfer it to a plate or cake stand (meringue may crack a bit more, but that’s okay). In a large bowl, beat heavy cream to stiff peaks. Top meringue with whipped cream, spreading it out in an even layer, and heap strawberries atop cream. Serve immediately.


Almond Coconut Tart

(Recipe courtesy of Martha Stewart)



  • Vegetable-oil cooking spray
  • 2 cups unsweetened shredded coconut
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt



  • 1/2 vanilla bean, halved lengthwise
  • 1/2 cup vanilla soy milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 teaspoons arrowroot or cornstarch
  • 2 tablespoons almond paste
  • 1 cup almond flour
  • 1/2 cup soy cream cheese, preferably Tofutti
  • 5 tablespoons apricot jam
  • 4 cups assorted berries


How to:

  • Make the crust: Preheat oven to 350 degrees. Coat a 9-inch fluted tart pan with cooking spray. Combine remaining ingredients. Press into bottom and up sides of pan.
  • Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in soy milk and 2 tablespoons sugar, and bring to a boil. Whisk yolks, arrowroot or cornstarch, and remaining 2 tablespoons sugar in a bowl. Add hot soy milk in a slow, steady stream, whisking until combined. Return to pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.
  • Beat milk mixture and almond paste with a mixer on medium speed for 5 minutes. Beat in almond flour and cream cheese. Spread into tart crust. Bake for 15 minutes. Cover edges with parchment, then foil. Bake until set, 15 to 25 minutes more. Let cool completely in pan on a rack. Unmold. Spread jam evenly over the tart. Arrange berries on top.


Chocolate Passover Cookies

(Recipe courtesy of Martha Stewart)

chocolate passover cookies


1/2 stick (4 tablespoons) unsalted butter or nondairy margarine, room temperature

  • 3/4 cup packed light-brown sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 8 ounces bittersweet chocolate, melted
  • 1/2 cup matzo meal
  • 1/4 teaspoon coarse salt
  • 4 large egg whites
  • 8 ounces semisweet chocolate chips


How to:

  • Preheat oven to 350 degrees. Beat butter or margarine and sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)
  • In a clean bowl and with a whisk attachment, beat egg whites until stiff peaks form. Gently fold into chocolate mixture. Add chocolate chips, and stir. Let stand 15 minutes.
  • Scoop 2-inch balls onto a parchment-lined baking sheet. Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely.











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