Skip to content

Passover Cupcakes: Coconut Macaroon

March 31, 2009

Passover is a holy holiday observed by Jewish people around the world in celebration of their Exodus from Egyptian slavery. Passover or Pesach means to “passover” and refers to the passing over of the Jewish homes when the Tenth Plague took the lives of the firstborn Egyptian sons.

Making cupcakes for Passover is a challenge because the commandments of the Torah (the sacred text of the Jewish people) prohibit eating any bread products or consuming wheat, oats, rye, barley and spelt. The rule was that anything made from these five (5) grains that could not be cooked within 18 minutes when coming in contact with water was forbidden. When the Jews left Egypt during the Exodus they did not have time to let their bread rise. Matzoh is a important symbol of Passover. It’s permitted because it’s not leavened bread.

Not only are leavened products banned during Passover, they are banned from the Jewish household. When I was a young girl living with my Bubby and Zaida, the days before Passover meant cleaning the entire house, especially the kitchen. We would remove all the dishes and kitchenware that had been used to bake with yeast and place them in the basement. A special set of dishes and a family seder plate was kept separate from our everyday set and used only during Passover.

4 egg whites, room temperature
pinch of salt
1/2 cup sugar
1 1/2 cups shredded sweetened coconut
1/4 cup sugar
1/4 cup ground blanched almonds
2 tablespoons matzo cake meal
1/2 teaspoon grated lemon rind
Instructions: Preheat oven to 350° F. Line a twelve section muffin tin with paper muffin cups.

Beat egg whites with a pinch of salt until they hold soft peaks, gradually beat in 1/2 cup sugar. beat until the meringue holds stiff peaks and is smooth and shiny.

In another bowl, combine the shredded coconut, 1/4 cup sugar, the almonds, matzo cake meal and grated lemon rind. Gently fold the mixture into the meringue.

Fill prepared muffin cups 3/4 full of batter. Bake 20 to 25 minutes until golden brown and crusty on the surface. Store airtight for several days.

Source: Passover Cookery by Joan Kekst. Highly recommended!

Related Posts:
Zen Cupcake: More Cupcakes for Passover
Zen Cupcake: Kosher for Passover: Online Cupcake Sales + Recipes

2 Comments leave one →
  1. Recipe man permalink
    April 4, 2009 11:00 am

    this looks great.passover is always a challengethanks!

  2. Jamie permalink
    April 1, 2009 11:52 am

    These are gorgeous! Since I moved to Europe, I have been baking more and more for Passover (instead of buying) and this recipe is a winner! Love your blog!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: