Featured Cookbook

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1. Carol Wolk's Prize-Winning Matzoh Balls

2. Andre Balog's Chicken with Fresh Herbs and 40 Cloves of Garlic

3. Chocolate Macaroons

Book Description

Finally, you can put aside those yellowed newspaper clippings this holiday! The New York Times Passover Cookbook collects almost 50 years' worth of delicious Seder recipes from the Times and its contributors, from Florence Fabricant's Classic Gefilte Fish to Barry Wine's Tsimmes Terrine.

... (more)

The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers

Authors:

Date: March 1999

ISBN: 0688155901

Publisher: Morrow Cookbooks

Hardcover

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(Adapted from Doris Schechter) These intensely rich morsels are one of the most popular varieties of macaroons sold at Doris Schechter's restaurant and bakery, My Most Favorite Dessert Company, in Manhattan.

Makes: 2 dozen macaroons

• 1 1/3 cups blanched almonds (8 ounces)

• 3 large egg whites

• 1 cup sugar

• 3 ounces semisweet chocolate, melted and cooled to room temperature

• 7 ounces sweetened shredded coconut

1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.

2. Grind the almonds in a food processor, and set aside. In a large bowl, beat the egg whites until stiff. Alternately fold in the sugar and ground almonds; then gently fold in the melted chocolate and the coconut. Drop from a teaspoon onto the lined cookie sheets, leaving 1/2 inch between macaroons. Bake 20 minutes.

More From This Book:

1. Carol Wolk's Prize-Winning Matzoh Balls

2. Andre Balog's Chicken with Fresh Herbs and 40 Cloves of Garlic

3. Chocolate Macaroons

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