Last night at dinner with my boyfriend’s family I ate liver and onions to prove my cred after he asked if I ‘needed help ordering.’ Last year we did eight days of vegan kosher for Passover together (advice: never try to make vegetable sushi with a potato ricer instead of sushi rice) but now that I’m back to omnivorous eating, this year the biggest struggle will be waiting to open the $50 order that arrived yesterday from Peanut Butter & Co.
I like liver as much as the next girl, but I was really excited for leftover flourless chocolate cake and coconut macaroons for breakfast. I grew up eating macaroons, my Italian father’s favorite cookie.
“Culinary historians believe macaroons can be traced to an Italian monastery. The monks came to France in 1533, joined by the pastry chefs of Catherine de Medici, wife of King Henri II. Later, two Benedictine nuns, Sister Marguerite and Sister Marie-Elisabeth, came seeking asylum during the French Revolution. The two women paid for their housing by baking and selling macaroon cookies, and thus became known as the “Macaroon Sisters.” Recipes for macaroons (also spelled “mackaroon,” “maccaroon” and “mackaroom”) appear in recipe books at least as early as 1725 (Robert Smith’s Court Cookery, or the Complete English Cook).
Italian Jews later adopted the cookie because it has no flour or leavening (macaroons are leavened by egg whites) and can be enjoyed during the eight-day observation of Passover. It was introduced to other European Jews and became popular as a year-round sweet. Over time, coconut was added to the ground almonds and, in certain recipes, replaced them.”