Through the begin of the pandemic final yr, my household celebrated Passover by way of Zoom. It was unsafe for us to assemble across the desk for the normal Seder meal that marks the Jewish vacation. Passover is a celebration of spring and freedom for Jews and other people of all faiths. This yr, regardless of vaccines and declining COVID-19 instances, we’re nonetheless enjoying it protected and sadly we are going to once more maintain a digital Seder.

Passover begins at sunset on Saturday, March 27 and goes by April 4. The Passover Seder is full of spiritual and household rituals and symbolic meals, in addition to readings from the Haggadah — the textual content that tells the Passover story and is a information for the festivities, together with songs, prayers and tales.

There are various symbolic meals related to Passover and in the case of dessert a number of factors to bear in mind. Leavened meals — something utilizing yeast, wheat flour, barley, rye, oats or spelt — are historically not eaten on Passover.

The vacation commemorates the biblical story of Exodus when Moses rescued the Israelites from a lifetime of slavery underneath Pharoh in Egypt. In line with the story, when the Israelites left Egypt, they did so in such a rush that the bread they’d baked for the journey didn’t have time to rise. Unleavened bread, often called matzah, a cracker-like flatbread, is eaten as an alternative. Matzah and matzah meal merchandise are permitted as a result of, though they’re made with flour and water, the matzah is simply allowed to take a seat for lower than 18 minutes earlier than cooking underneath the supervision of a rabbi.

So how do you make desserts and cookies and candy treats with out flour or yeasted meals? Suppose whipped egg whites, toasted coconut, flourless chocolate desserts and chocolate mousse, floor nuts and nut flours as an alternative of wheat flour, and plenty of contemporary fruit.

What follows are three favourite Passover desserts in addition to different concepts that may be served at any spring celebration.

Coconut Macaroons Dipped In Chocolate With Toasted Coconut

Coconut Macaroons Dipped In Chocolate With Toasted Coconut. (Kathy Gunst/Right here & Now)

Macaroons are made with whipped egg whites, sugar and plenty of grated coconut. These are tremendous easy and will be made with many variations: topped with toasted coconut, dipped into melted chocolate, or with toasted chopped nuts or chocolate chips folded into the batter. The macaroons will maintain in a cool, dry place for a number of days.

Makes 25 macaroons.


  • Canola cooking spray
  • 4 cups sweetened shredded coconut
  • 1/2 vanilla bean, or 1 teaspoon vanilla paste*
  • 3/4 cup sugar
  • 4 giant egg whites
  • Pinch salt

*Vanilla extract just isn’t used throughout Passover because it accommodates alcohol.

Optionally available elements

  • About 1 cup darkish, semi-sweet, or milk chocolate chips
  • 1 cups toasted nuts (almonds, walnuts, pistachio, and many others) toasted in a 325-degree oven for round 10 to 12 minutes, cooled and really finely chopped


  1. Preheat oven to 325 levels. Place parchment paper on two cookie sheets, spray with oil spray and put aside.
  2. Place 1/2 cup of the coconut on a sheet of foil or one other cookie sheet and bake on the center shelf for about 10 minutes, or till it simply begins to show shade. Take away and put aside. That is the time to toast nuts if utilizing; see word above.
  3. Minimize the vanilla pod in half lengthwise and, utilizing a small, sharp knife, scrape the seeds out from the pod. Place the sugar in a small bowl and add the vanilla seeds (or vanilla paste) utilizing your arms to distribute it evenly all through the sugar; put aside.
  4. Utilizing a hand-held mixer, combine the egg whites and salt in a big bowl and beat till frothy, about 1 minute. Add the sugar, just a few tablespoons at a time, and beat till agency peaks kind, about 5 minutes. Utilizing a mushy spatula, fold within the remaining 3 1/2 cups shredded coconut. And, when you like, fold within the chocolate chips and/or the toasted nuts at this stage.
  5. Place a tablespoon of the macaroon batter on the cookie sheet. Repeat spacing the cookies about 2 inches aside on each cookie sheets.
  6. Place on the center and decrease shelf of the preheated oven and bake for about 20 to 25 minutes, switching the cookie trays mid-way by the baking. Should you’re not dipping the cookies in chocolate, after quarter-hour, take away from the oven and sprinkle the toasted coconut on prime, urgent gently to stick it to the cookie. Bake till golden, crisp and virtually dry to the contact. Take away and funky on the cookie tray for about 5 minutes. Rigorously peel the macaroon off the parchment utilizing your fingers or a small metallic spatula and funky on a cooling rack.
  7. If you wish to dip the macaroon in chocolate: place about 1 cup of chocolate chips in a small pot and place over very low warmth. When virtually melted take away from the warmth and stir with a mushy spatula till easy. When the macaroons are cool, mild dip the highest into the melted chocolate. You can even sprinkle the highest of the chocolate (whereas it’s nonetheless mushy and moist) with the toasted coconut. Let cool and harden on a cooling rack.

Matzah Brittle With Pistachios, Darkish Chocolate And Sea Salt

Matzah Brittle With Pistachios, Dark Chocolate And Sea Salt. (Kathy Gunst/Here & Now)
Matzah Brittle With Pistachios, Darkish Chocolate And Sea Salt. (Kathy Gunst/Right here & Now)

Sheets of matzah are coated with scorching caramel and sprinkled with chopped salted pistachios (or walnuts or almonds) after which drizzled with melted darkish chocolate. The opposite facet of the matzah is left plain to supply a distinction of taste, texture and crunch.

You possibly can simply double the recipe; belief me, you can be completely satisfied to have extra of this matzah readily available when you style this.

Serves 4.


  • 2 sheets matzah, round 7 inches by 7 inches
  • 1 stick unsalted butter
  • 1/2 cup sugar
  • 1/2 tablespoon mild corn syrup*
  • 1 tablespoon water
  • 1/3 cup finely chopped salted pistachios, almonds or walnuts
  • 1/3 cup darkish or semisweet chocolate chips
  • About 1 tablespoon coarse sea salt, like kosher salt

*There are a selection of opinions about corn syrup getting used throughout Passover. Corn syrup just isn’t used throughout Passover by Ashkenazi Jews however Sephardic Jews don’t share this tradition.


  1. Place the matzah sheets facet by facet, referring to a chunk of parchment or wax paper.
  2. Make the caramel: In a medium saucepan, soften the butter, sugar, corn syrup and water over medium warmth. Place a sweet thermometer within the pan and simmer till it reaches 290 levels; you will have to decrease the warmth, notably because it will get near 290 levels, and stir continuously to maintain the combination from burning.
  3. When the caramel reaches 290 levels, rapidly unfold it evenly over each sheets of matzah with the again of a mushy spatula ensuring to cowl the complete floor. Instantly sprinkle the nuts on prime, urgent softly to verify they adhere to the caramel. Let set till dry.
  4. In the meantime place the chocolate in a small pot over very low warmth, stirring till melted. As quickly because the caramel has set, drizzle the chocolate on prime (consider a Jackson Pollock-like swirl design) utilizing a mushy spatula or the tines of a fork. Sprinkle on the ocean salt and let dry. Break aside in small items. Hold in a tightly lined tin or reusable plastic bag for as much as 4 to five days.

Passover Meringue Cake With Whipped Cream And Strawberries

Passover Meringue Cake With Whipped Cream And Strawberries. (Kathy Gunst/Here & Now)
Passover Meringue Cake With Whipped Cream And Strawberries. (Kathy Gunst/Right here & Now)

Since flour and yeast are off limits for Passover, this straightforward, spectacular meringue cake is right because it’s made with whipped egg whites and sugar. The recipe requires superfine sugar however when you don’t have it readily available, you may merely place common granulated sugar right into a blender or meals processor and whirl for a couple of minutes to interrupt down the crystals.

Place the meringue combination onto a cookie sheet lined with parchment paper in an 8-inch circle after which use the again of a spatula or spoon to create an indent within the meringue. After it’s baked and cooled you fill the middle with whipped cream and any contemporary fruit you have got readily available. Meringue desserts look gorgeous full of seasonal berries — spring strawberries — however you may also use pineapple chunks, citrus slices, and many others. You can even prime the cake with toasted coconut flakes.

The meringue bakes for 1 1/2 hours however then sits within the turned-off oven for a number of hours or in a single day so plan your time accordingly.

Serves 4 to six.


For the meringue cake:

  • 1 vanilla bean, elective*
  • 1 1/4 cups superfine sugar or common sugar; see word above
  • 5 egg whites, chilly, not room temperature
  • Pinch kosher salt
  • 1 tablespoon lemon juice

For the cream and berries filling:

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1/2 the seeds from the above vanilla bean, elective*
  • About 2 to 2 1/2 cups contemporary strawberries or any fruit you have got, reduce into small items
  • 1/2 cup unsweetened coconut flakes, toasted, elective**

*Vanilla extract just isn’t used throughout Passover because it accommodates alcohol.
**Place the coconut flakes on a baking sheet and toast in a 300-degree oven for about 10 minutes or till flippantly toasted and simply starting to show golden brown.


  1. To make the meringue cake: Preheat the oven to 225 levels. Place a sheet of parchment paper on a baking or cookie sheet; you may add a dab of butter onto the underside of the paper to carry it in place. Utilizing a pencil and an overturned bowl or plate as a template, flippantly draw an 8-inch circle in the course of the parchment; put aside.
  2. Minimize the vanilla bean in half lengthwise and, utilizing a small, sharp knife scrape the seeds out. Place the superfine sugar in a bowl and add half the vanilla seeds and use your fingers to combine. Place the opposite half apart to taste the whipped cream.
  3. Within the bowl of a standing mixer utilizing the whip attachment beat the egg whites and the salt on low velocity till frothy, about 1 minute. Improve the velocity to medium-high and beat till mushy peaks kind. Add the vanilla sugar just a few tablespoons at a time and beat till the meringue is shiny and holds mushy peaks, a complete of about 3 minutes. You possibly can cease the mixer a couple of times throughout this time to scrape down the edges (sugar that isn’t dissolved or mixed could cause the meringue to weep later, so make sure it’s all blended in). Add the lemon juice and beat simply till mixed, about one other minute.
  4. Utilizing a spoon or mushy spatula, rigorously unfold the meringue combination into the marked circle. You don’t must be overly exact. Use your rubber spatula or spoon to create a slight indent within the middle (which is able to later be full of whipped cream and fruit), pushing the meringue combination out away from the middle towards the edges.
  5. Place on the center shelf and bake for 1 1/2 hours, or till the meringue feels crisp and dry on the skin. Flip off the oven (and oven mild if on) and maintain the meringue within the turned-off oven for about 3 hours to dry out additional; it will probably keep within the oven in a single day. (This can be a excellent thought on a wet or humid day.)
  6. When completely cool, take away from the oven and thoroughly take away the cake from the parchment paper. Place on a cake stand or serving plate.
  7. Simply earlier than you might be able to serve the cake, utilizing an electrical mixer, whip the cream and vanilla seeds in a bowl till mushy peaks kind. Add the sugar and whip till stiff peaks simply kind — watch out to not over whip the cream.
  8. Fill in the course of the meringue cake with the whipped cream and prepare the fruit and toasted coconut, if utilizing, on prime. Don’t add the cream and fruit to the cake greater than 15 to twenty minutes earlier than serving. Minimize with a big, sharp knife.

Different Passover Dessert Concepts:

  • Chocolate-Dipped Strawberries: Soften your favourite chocolate in a small saucepan over very low warmth till virtually melted. Take away from the warmth and stir till easy. Dip complete strawberries or dried fruit into the melted chocolate and place on a sheet of wax or parchment paper to dry. Hold in a cool spot till able to serve.
  • Chocolate Mousse

Different Passover Recipes:

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