Try the following macaroons recipe in the Sephardic-style for the Passover / Pesach festival. A macaroon recipe for the Passover / Pesach festival can use different ingredients depending on cultural influences where Jews live or have lived, individual family macaroon recipes, and the availability of ingredients where one is located. Sephardim (alternate spelling: Sefardim; plural form of "Sephardi" or "Sefardi"; descriptive form: "Sephardic" or "Sefardic") are those Jews whose ancestors came from Spain and/or Portugal, and their versions for a macaroons recipe usually add an exotic twist to the basic ingredients found in a macaroons recipe, one of many delicious dessert recipes found in the Sephardic culinary repertoire. The following is a basic version of a Sephardic-style macaroon recipe.

Sephardic-Style Macaroons Recipe (Total time: 45 minutes)

3 cups (15 ounces or 425.25 grams) almonds
1 cup sugar
3 egg whites
Confectioners' sugar, for dusting.

Instructions for the Sephardic-Style Macaroons recipe:

  1. Blanch almonds in boiling water for 2 minutes.
  2. Remove, drain and peel.
  3. When cool, grind in a food processor.
  4. Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius or Centigrade).
  5. Line 2 cookie sheets with parchment paper and set aside.
  6. In a medium-size bowl, mix the ground almonds, sugar and egg whites.
  7. Drop from a teaspoon onto the cookie sheets, leaving 1/2 inch (1.27 centimeters) between macaroons.
  8. Bake 12 to 15 minutes, or until lightly brown.
  9. Dust with confectioners' sugar when cool.

Yield: 2 dozen Sephardic-Style macaroons.

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