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Macarons are extremely finicky to make, so I’m not even going to give you my recipe. If you have a tried-and-true recipe, use that one (so you can’t blame me for them being cracked or misshapen or feet-too-big or feet-too-small). Though however they look, I promise they will still be delicious! I started out making Joy of Baking’s Macarons but I like Preppy Kitchen’s detailed recipe/video. (see resources/details below for all the components) Let me know if you have any questions. Please share this recipe and post pics and tag @OrnaBakes if you make them! Happy Passover! Xoxo
Resources:
https://preppykitchen.com/french-macarons/ (Add ½ teaspoon vanilla bean paste or extract to the whipped whites https://www.seriouseats.com/recipes/2011/10/momofuku-milk-bars-cereal-milk-recipe.html (Seep the matzo for 30 – 40 minutes until you can taste the flavor) https://bakerbettie.com/german-buttercream/ (Reduce vanilla bean paste or extract to 1 teaspoon so it doesn’t overpower the matza flavor) https://www.epicurious.com/recipes/food/views/my-trademark-most-requested-absolutely-magnificent-caramel-matzoh-crunch-109117 (Use Guittard half milk, half semi-sweet chocolate chips; Chill in the freezer until firm and place pieces in a Ziploc bag; pound with a rolling pin. Separate into small pieces for middles and crumbs for top)
Any Jam Bars
Use your favorite jam or preserves in these super-easy, make-ahead treats.
Check out this recipe
