I had a request for recipes for the desserts I mentioned in the post about our Passover dinner. I’ve provided links to all of the recipes, since I did not create any of them. I also mentioned what I did with each one.
Flourless Chocolate Cake: This is David Lebovitz’s Chocolate Idiot Cake. I can’t take credit for it at all. It is super easy and delicious. The only thing I do differently is to add 1 Tbsp. espresso powder and 1 tsp. vanilla. I bake it at 325 for 1 hour, but maybe that is my oven.
Coffee Meringues from Amy Kritzer’s What Jew Wanna Eat
I follow her recipe, but add chocolate chips. I used mini-chips this time. This time I also doubled the recipe. It does take quite a while to beat the egg whites—they must be very stiff. Follow her instructions.
Almond-Lemon Macaroons I used Joan Nathan’s recipe here.
I added the juice from half a lemon, and increased the sugar to 1 cup. You definitely have to refrigerate this for several hours. I rolled the balls in sugar, but I did not add the additional almond on top. I used a mixture of slivered and whole almonds, did not blanch.
I don’t have my younger daughter’s cheesecake or stewed dried fruit recipes. I know she made the cheesecake crust from packaged chocolate almond macaroons, to which she added a bit of butter. She has always liked d-e-s-s-e-r-t. 🙂