Cooking Recipes Articel

For centuries
food has played a prominent role in numerous springtime festivals celebrated by people of various faiths.

For Jews
the last of ten plagues
the night before the Hebrews' flight from Egypt
was the taking of each family's firstborn son. According to Exodus
though
Jews who followed the rules of Moses by sacrificing a lamb
sprinkling its blood on the doorframe and eating the lamb along with other specific foods were passed over and their sons lived. In modern times
for seven to eight days each spring
Jews celebrate Pesach
or Passover
with a ritualistic dinner called a Seder.

An egg
hard-cooked and usually roasted in the oven until the shell browns
is one of five symbolic foods on the Seder plate. Called beitzah
the egg represents life itself as well as burnt temple offerings
grief for the destruction of the temple and the hope of salvation. Under Jewish dietary laws
eggs are neutral and may be served with either milk or meat dishes
so eggs are often used in other parts of the meal
too.

It's egg whites which star in macaroons
a traditional cookie served during Passover. Macaroons are simple to prepare and make a welcome hostess gift for many occasions
especially for working people who haven't time to bake. For a pretty presentation
tie up a patterned gift bag full of cookies
wrap the cookies in colored plastic wrap or place them in a decorated tin. Whether you're Jewish or not
comforting macaroons are a sweet treat that can warm the soul
lift the spirit and help end a celebration memorably.

What about the yolks? Simply cook them in water just as you would hard cook eggs in the shell. Then crumble the cooked yolks over a green salad for a sunny protein source.

Cherry Macaroons

about 3 1/2 to 4 dozen


3 egg whites

1/2 cup sugar

1/2 teaspoon kosher-for-Passover vanilla

1/2 teaspoon kosher-for-Passover almond extract

1 1/3 cups (3.5 oz.) flaked coconut

1/2 cup chopped red glace cherries

Additional red glace cherry halves
optional


In small mixing bowl at high speed
beat egg whites until foamy. Add sugar
1
tablespoon at a time
beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Beat in flavorings. Stir together coconut and chopped cherries. Gently
but thoroughly
fold into beaten whites. Drop by rounded tablespoonsful onto greased or lined (foil or waxed
brown or parchment paper) baking sheets. Top each cookie with cherry half
if desired.

Bake in preheated 325 degree F oven until lightly browned
about 18 to 20 minutes. Cool completely on wire rack. Store in airtight container between sheets of foil or waxed paper. Wrap for presentation
if desired.

Nutrition information per serving of 1/48 recipe without cherry garnish: 26 calories
1
gm total fat
0
mg cholesterol
4
mg sodium
13
mg potassium
5
gm carbohydrate
0
gm protein. - NU