Published March 24, 2010 - Last Updated February 3, 2021
Today’s blog features everybody’s favorite Passover cookie– the macaroon! Flourless, chewy, and delicious, the macaroon has become a staple for Jews avoiding chametz during Passover.
Jews and macaroons go way back. The delectable sweet originated in Italy in the 1700’s, where they were made with almond paste. The recipe was passed on to Italian Jews who appreciated that they contained no flour or leavening, and thus could be enjoyed during Passover.
American macaroons are usually made with coconut. In Mediterranean Sephardic Jewish communities, they are more often made from almonds and flavored with lemon zest. I love the lemon/almond flavor combination, but coconut adds a great chewy texture. So I decided to combine all three ingredients—which resulted in this Lemony Almond Macaroon. They’re so simple to make and really delicious. Try them for Passover, or any time you’d like a sweet, lemony treat!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...