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 go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
