Passover Coconut Macaroon Torte (Bert Greene)
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 4 egg whites
- 0.25 ml salt
- 118.29 ml sugar
- 44.37 ml light rum or 44.37 ml apple juice
- 354.88 ml sweetened flaked coconut
- 59.14 ml ground blanched almond
- 29.58 ml superfine matzo meal
- 2.46 ml grated lemon zest
directions
- Preheat oven to 350 degrees. Lightly grease a 9" round cake pan, and sprinkle it with matzo meal; shake out the excess. Set aside.
- Beat egg whites with salt until soft peaks form. Gradually add 1/2 cup of sugar, 2 tablespoons at a time, and beat until stiff and shiny. Then beat in the rum or apple juice.
- Combine coconut, almonds, superfine matzo meal, and lemon zest in a bowl and fold into the egg whites. Spread in the prepared pan and bake at 350 degrees until the top is light brown, about 20 minutes. Cool in the pan.
- To serve, sprinkle fruit with about 1/4 cup sugar to create juices, to taste. Unmold the torte onto a platter and place fruit on top.
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