Macaroons are the most obvious treat for someone who is going grain-free. These macaroons turn out moist and tasty every time!
All the recipes I tried have turned out very dry and unappetizing. I’ve finally hit the jackpot with this one!
Macaroons were originally almond meringue cookies that had a crisp crust and a soft interior. They were made from egg whites and almond paste. The name comes from the Italian maccarone (mah-kah-ROW-nay),the word for pasta/macaroni and dumplings.
Some culinary historians claim that the original macaroons can be traced to an Italian monastery. Italian Jews adopted the cookie as a Passover treat because it has no leavening agents in it. After a while, coconut replaced the almond paste in most recipes.
I like this recipe because it uses the whole egg and I don’t have to think about how to use left over whites. It is also amazingly moist and gets better as it stays in the refrigerator. It is a great treat for Passover as well as any other holiday or time of the year.
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