After a punishing start to spring, we finally got some beautiful weather, just in time for our usual round of holiday fun.
There was a very abbreviated Passover seder, complete with a paper stand-in for the shank bone on the seder plate, and chickenless matzo-ball soup. There was easter-egg-hunt mayhem. There were beautiful blooms and lots of resultant sneezing. There were fairy houses and there was chocolate. Even some really good chocolate.
There was sitting in the sun with everyone on the block, because we finally could. It finally, really feels like spring.
Amazing chocolate macaroons
(adapted from E. Guittard cocoa powder)
1/2 c. good quality cocoa powder
1/2 c. ground almond meal
1 c. powdered sugar
pinch of salt
2 large egg whites
1 t. vanilla
1 cup unsweetened coconut
Mix first 4 ingredients. Add egg whites and vanilla. Mix on low speed until glossy. Mix in cocnut. Drop rounded spoonfuls onto a cookie sheet (I used a Silpat) and back for 15-20 minutes at 350F. Super rich, chocolatey goodness. And gluten-free!