Marochinos (almond macaroons)

Marochinos are a favorite for Passover.  My mom has taught a class at our synagogue, and several people have adopted these as a special pareve (non-dairy) dessert that they now make throughout the year.  Make a batch and enjoy them!!


2 C blanched almonds

1 C sugar

2 eggs…whites only

Grind blanched almonds to near a fine consistancy.  Mix in a bowl with sugar.

Beat egg whites until frothy and add almonds and sugar.  Mix until biscuit-dough consistency.  Using a tablespoon or metal scoop, drop 1″ apart on cookie sheet lined with parchment paper.  Bake for 10 minutes in a pre-heated 350 degree oven.

Allow to cool completely before handling. Will harden as they cool.

2 thoughts on “Marochinos (almond macaroons)

  1. Pingback: Some final Pesah recipes, links and “The Blessing of Bibhilu” « Bendichas Manos (Bendichos Manos)

  2. Pingback: Passover – Pesah 2012 « Bendichas Manos (Bendichos Manos)

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