VIDEO: Southern-style pecan macaroons for Passover
This is so much tastier than the canned macaroons sold in supermarkets!
Photo by the Forward
If you’ve grown tired of eating the mass-produced macaroons every Passover, this is a recipe you need to try. It’s easy and quick to prepare. And they’re dairy-free and gluten-free.
We found the recipe, Southern-style pecan macaroons, in Matzo Ball Gumbo, a cookbook by Marcie Cohen Ferris. A professor of American Studies at the University of North Carolina at Chapel Hill, Ferris’ expertise is the food culture of Jews in the South.
We also show you how to make a delicious dairy-free coffee beverage, similar to cappuccino, that goes perfectly with the macaroons. Serve these at the end of your seder meal or anytime during the Passover holiday!
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rukhl Schaechter, Yiddish Editor
