How to make coconut macaroons, flourless brownie cake for Passover

As Passover begins, Breads Bakery shared three traditional treats from its menu to recreate three of its flourless confections in your home kitchen during the holiday.

Flourless Brownie Cake

Makes: 3 cakes

Ingredients
3/4 cup + 1 tbsp (180 grams) butter
1 cup + 2/3 cup (240 grams) 70% dark chocolate chips
4 whole eggs
1 cup + 1 tbsp (210 grams) granulated sugar
1/4 cup + 1 tbsp (36 grams) cornstarch
1/4 cup + 1 tbsp (36 grams) potato starch
1 tsp (4 grams) baking powder

Directions
Set chocolate on bain-marie until it is completely melted.
Once chocolate is melted, using a separate pot, bring butter to a small boil. Once butter boils, immediately turn off heat and add the butter into the melted chocolate. Using a whisk, constantly mix by hand for 3 minutes. Set aside.
Using a mixer fitted with the whisk attachment, combine the eggs and sugar, and mix for 2 minutes.
Once the eggs and sugar are combined, slowly pour in the chocolate mixture, and mix on low speed for 3 minutes.
Sift all the dry ingredients (cornstarch, potato starch and baking powder) into a separate bowl. Mix in the sifted ingredients on low speed for 1 minute. Using a rubber spatula, scrape down bowl, and continue to mix on low speed for 2 more minutes, ensuring all dry ingredients are completely mixed in and there are no lumps.
Preheat oven to 350 F (rack should be set to the middle shelf in oven).
Spray the edges of the sheet tray with nonstick spray, and cover with parchment paper.
Pour the batter into the tray, and using an offset spatula, spread out the batter evenly across the whole sheet tray.
Place sheet tray in oven and lower temperature to 325 F. Bake for 15 to 18 minutes.
Once the brownie cake is baked, allow it to cool completely before cutting and serving.

Coconut Macaroons

IngredientsMakes about 40 bite-sized macaroons3 egg whites
1 cup + 2 tbsp (230 grams) sugar
2 1/2 cups (250 grams) unsweetened shredded coconut
About 2 tbsp (35 grams) apricot jam

Directions
Preheat your oven to 380 F. Measure out all ingredients, and set aside.
Make a bain-marie by heating a pot with approximately 2 inches of water over medium heat.
Whisk the egg whites and sugar in a medium heat-proof bowl until combined. The bowl should be large enough to sit on top of the pot without touching the water. Warm the bowl over the bain-marie, whisking gently, until you can no longer feel any sugar crystals.
Measure the apricot jam in a separate bowl. Temper the jam by slowly pouring about 1/2 cup of the warmed egg white mixture to the jam, and mixing together until smooth. Slowly add the rest of the egg mixture, and continue stirring until combined.
Fold the shredded coconut into the jam mixture until evenly coated.
On a sheet pan lined with parchment, spoon teaspoon-sized portions onto the trays, leaving at least 1 inch of space in between them.
Bake at 350 F for 5 to 6 minutes or until dark golden brown on the edges.Let cool slightly before enjoying.To store the macaroons, keep in an airtight container for up to a week at room temperature.

Almond Crunch

Makes approximately 40 bite-sized cookies

Ingredients
2 egg whites
1 cup + 2 tbsps (135 grams) powdered sugar
4 1/2 to 5 cups (400 to 450 grams) sliced almonds

Directions
Preheat your oven to 270 F.
Whisk egg whites and powdered sugar until combined.
Fold in sliced almonds. With wet hands, place teaspoon-sized mounds on sheet pans at least 2 inches apart. If there is extra egg mixture left over, you can add more sliced almonds to make more mounds.
Bake for about 12 to 14 minutes or until golden brown and dry in the center.
Let cool slightly and enjoy! Store in an airtight container once cool.

Editor's note: This was originally published on March 26, 2021.