This Passover, I came across a cool recipe in none other than the Settlement Cookbook, the book devised as part of the work of the Settlement charity that encouraged modernization and assimilation among immigrants in Milwaukee around the turn of the century. This particular recipe might be thought of as a very rustic and forgiving take on the French macaron (which is not known for being rustic or forgiving- you practically have to wait for the relative humidity forecast on your baking day before deciding to even attempt them). I also love recipes with just a few ingredients and this one fits the bill. It works very well as a Passover dessert, but most of all they are just really delicious!
I made a few little adjustments- I added a dash of salt, a touch of vanilla extract, and rolled the cookie balls in sugar, giving them a great crunch on the outside. But these aren’t strictly necessary.
Unfussy Brown Sugar Macaroons
- 1 cup brown sugar
- 1 1/4 cup almond flour or ground almonds (using unpeeled almonds will give the cookies a more grainy look, as in the picture)
- 1 large egg white
- pinch of salt
- 1/2 tsp of vanilla extract (optional)
- 3-4 tbsp granulated sugar for rolling (optional)
Pre-heat oven to 300 degrees F. Knead all ingredients except white sugar together until a dough forms. Can be refrigerated at this point. Next, make walnut-sized balls and roll in sugar. Place on a cookie sheet lined with parchment paper. Bake until light golden brown, about 15 minutes.
