Start your Passover celebration on a sweet note with these simple to make almond macaroons. In this article, you’ll discover how to whip up chewy, dairy free Passover almond macaroons that are perfect for Passover, kosher for Passover, and utterly delicious. Whether you crave classic almond macaroons or crave a chocolate twist, this cookie recipe will satisfy your sweet tooth and remain sensitive to gluten.
Table of Contents
What Makes Almond Macaroons a Perfect Passover Treat?
Passover almond macaroons have long been a favorite Passover dessert. Made with ground almonds, egg whites, and sugar in a food processor, these almond macaroons for Passover are naturally gluten‑free and dairy free. The simplicity of the ingredient list—almond flour or ground almonds, a touch of almond extract, and egg whites—means you won’t need matzo, but you can still enjoy a perfect for Passover cookie that complements your seder menu.
These macaroons celebrate the flavor of almonds and the tradition of Jewish cooking. Because they contain no flour, they’re ideal for anyone sensitive to gluten. Plus, their chewy texture and golden brown tops make them an indulgent alternative to plain coconut macaroons. Whether you’re looking for a traditional Passover treat or a coconut almond macaroons hybrid, this macaroon recipe delivers every time.
Ingredients Do You Need for the Best Almond Macaroon Recipe?
To make this recipe, gather your ingredient list and a mixing bowl. You’ll need:
- 2 cups ground almonds
- 3 large egg whites
- ¾ cup sugar (or sugar in a food processor blitzed to superfine)
- 1 teaspoon almond extract (add the almond extract at the end of whipping)
- Zest of one lemon (optional)
- Pinch of salt
For a chocolate twist later, you’ll also need:
- 4 ounces kosher chocolate
- 1 tablespoon coconut oil
This cookie recipe yields about 18 almond macaroons. If you prefer a hint of coconut, fold in ½ cup shredded coconut mixture with the almond mixture. Every component is kosher, and you can line a baking sheet with parchment paper or a prepared baking sheet for easy clean‑up.
How Do You Prepare Almond Mixture and Macaroon Dough?
- Add Egg Whites
Place the egg whites in a clean mixing bowl, ensuring no traces of yolk remain. - Whip to Frothy
Using an electric mixer, whip the egg whites until they become frothy and light. - Incorporate Sugar
Gradually add the sugar while whipping. Continue to beat until the egg whites form stiff peaks—this is essential for a chewy interior and golden brown exterior. - Fold in Dry Ingredients
Gently fold in the ground almonds, almond flour (if using), and lemon zest. Work slowly to maintain as much air in the mixture as possible. - Prepare Whole Almonds (If Needed)
If you have whole blanched almond pieces instead of ground almonds, pulse them briefly in a food processor until finely ground—avoid overprocessing to prevent almond butter. - Sift for Smooth Texture
For an extra-smooth batter, sift in any additional almond flour before folding. This helps create a thick macaroon dough that holds its shape when scooped. - Scrape and Combine
Use a spatula to scrape the sides and bottom of the mixing bowl, ensuring all almond mixture is evenly incorporated into the macaroon dough.
The Secret to Achieving a Chewy, Golden Brown Texture?
The key to perfect chewy almond macaroons lies in your baking technique. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Using a cookie scoop or two tablespoons, drop rounded mounds of dough onto the baked sheet, spacing them about 1 inch apart. You can add an almond on top of each mound for a classic look.
Bake for 15 minutes or until the macaroons are golden brown on the edges and slightly soft in the center—minutes or until the macaroons have firmed up on the outside but remain chewy inside. Then remove the macaroons from the oven and let them cool on the baking sheet for 5 minutes before transferring onto a wire rack to cool completely. A wire rack or rack to cool helps maintain that perfect texture of the macaroons by allowing air to circulate underneath.
Make Chocolate Almond Macaroons for a Rich Twist
Absolutely! Chocolate almond macaroons take this Passover dessert to a new level. Once your macaroons are cool, melt kosher chocolate with coconut oil in a double boiler. Dip the bottoms of each chocolate almond macaroons into the melted chocolate or drizzle melted chocolate over the tops for a decorative finish. Place them back on parchment paper—this time on a baking sheet with parchment paper—to set.
For a more decadent flavor, you can fold 2 tablespoons of cocoa powder into the macaroon dough before baking. This tweak transforms your almond macaroons into chocolate almond macaroons that remain chewy and rich without sacrificing the nutty almond flavor.
How Do You Adapt for Gluten-Free Recipes and Kosher Chocolate?
Although almond cookies are naturally gluten free, you might encounter recipes that add a touch of coconut or matzo meal. Since this is a kosher for Passover recipe, avoid matzo meal entirely; ground almonds suffice. If you need to cater to guests who follow gluten-free recipes strictly, ensure your almond extract and kosher chocolate are certified gluten-free.
When selecting kosher chocolate or kosher for Passover chocolate, look for reliable certification symbols. Many brands offer kosher chocolate chips that can be melted or sprinkled on top. Using a kosher chocolate ensures these homemade Passover desserts meet all dietary requirements for your seder.
What’s the Best Way to Bake and Cool Your Macaroons?
Baking sheet selection matters. A heavy‑gauge baking sheet with even heat distribution prevents hot spots that can brown the bottoms too quickly. Line a prepared baking sheet with parchment paper, or line a baking sheet with parchment paper directly. Before scooping, whisk your macaroon mixture once more to reincorporate any almond flour that may have settled at the bottom.
After baking, don’t rush to remove the macaroons. Let them rest on the baking sheet for a few minutes—this helps them set. Then use a thin spatula or offset spatula to lift them onto a cooling rack to cool completely. Cooling on a wire rack to cool prevents moisture buildup that can soften the bottoms, preserving that chewy edge.
Store and Serve Your Passover Almond Macaroons
Once cooled, store your Passover almond macaroons in an airtight container or store in an airtight container between layers of parchment paper. They stay fresh for up to 5 days at room temperature—perfect for making ahead of your favorite Passover dessert spread. If you need to freeze extras, place macaroons on a baking sheet, freeze until firm, then transfer to an airtight container and freeze for up to one month.
FAQs
How to Make Almond Macaroons for Passover?
To make almond macaroons for Passover, start by whipping egg whites to stiff peaks, then gently fold in ground almonds, sugar, a touch of almond extract, and lemon zest. Pipe or scoop the macaroon dough onto a baking sheet lined with parchment paper, then bake at 350°F (175°C) for about 15 minutes until the edges are golden brown and the centers remain chewy. Let them cool on the baking sheet briefly before transferring to a wire rack. These Passover almond macaroons are naturally gluten‑free and dairy‑free, making them perfect for your seder table.
Why Do Jews Eat Macaroons for Passover?
Jews eat macaroons for Passover because these cookies contain no wheat, barley, rye, oats, or spelt—all grains forbidden during the holiday. Made primarily from egg whites and ground almonds (or coconut), Passover macaroons comply with the dietary laws prohibiting chametz. Over time, almond macaroons became a beloved Passover treat, combining simplicity, chewy texture, and a sweet nutty flavor that complements the traditional seder menu.
What’s the Difference Between Macarons and Macaroons?
Though similar sounding, macarons and macaroons are very different. Macarons are delicate French sandwich cookies with a smooth, shiny shell and creamy filling, piped from a meringue‑based batter of almond flour and egg whites. Macaroons, by contrast, are rustic, chewy clusters of shredded coconut or ground almonds bound with whipped egg whites and sugar. If you’re seeking a dense, naturally gluten‑free cookie recipe, choose macaroons; for a light, airy confection, go with macarons.
What Is the Secret to Macarons?
The secret to perfect macarons lies in achieving the right meringue stage and batter consistency. You must whip egg whites to stiff, glossy peaks, then carefully fold in sifted almond flour and powdered sugar just until the batter “flows like lava.” Resting the piped shells before baking allows a thin crust to form, which helps create the signature “feet.” Precise measurements, gentle folding, and proper resting are key to glossy, uniform macarons every time.
Simple to Make Gluten-Free Almond Macaroons for Passover
Ingredients
2 cups ground almonds
- 3 large egg whites
¾ cup sugar (or sugar in a food processor blitzed to superfine)
- 1 teaspoon almond extract add the almond extract at the end of whipping
Zest of one lemon (optional)
- Pinch kosher salt
For a chocolate twist later, you’ll also need:
- 4 ounces kosher chocolate
1 tablespoon coconut oil
Instructions
Add Egg Whites
- Place the egg whites in a clean mixing bowl, ensuring no traces of yolk remain.
Whip to Frothy
- Using an electric mixer, whip the egg whites until they become frothy and light.
Incorporate Sugar
- Gradually add the sugar while whipping. Continue to beat until the egg whites form stiff peaks—this is essential for a chewy interior and golden brown exterior.
Fold in Dry Ingredients
- Gently fold in the ground almonds, almond flour (if using), and lemon zest. Work slowly to maintain as much air in the mixture as possible.
Prepare Whole Almonds (If Needed)
- If you have whole blanched almond pieces instead of ground almonds, pulse them briefly in a food processor until finely ground—avoid overprocessing to prevent almond butter.
Sift for Smooth Texture
- For an extra-smooth batter, sift in any additional almond flour before folding. This helps create a thick macaroon dough that holds its shape when scooped.
Scrape and Combine
- Use a spatula to scrape the sides and bottom of the mixing bowl, ensuring all almond mixture is evenly incorporated into the macaroon dough.
Notes
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 100 kcal |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Protein | 3 g |
| Total Carbohydrates | 8 g |
| – Sugars | 6 g |
| – Fiber | 1 g |
| Sodium | 10 mg |
Categorization
- Course: Dessert
- Cuisine: Jewish / Kosher for Passover
- Diet: Gluten‑free, Dairy‑free, Kosher
- Method: Baking
- Keyword: almond macaroons Passover
- Skill Level: Easy
