Mother & Daughter Passover Baking

At the Passover tasting morning, we found out where Lynne learnt some of her baking skills as we were lucky enough to sample her mother Miriam’s perfectly chewy almond macaroons and coconut pyramids as well as Lynne’s fluffy and light almond pudding and controversial brownies. Here are some of their favourite Passover baking recipes.

By Miriam Goldman

Almond Macaroons


  • 225g (8oz) ground almonds
  • 225g (8oz) caster sugar
  • 2 large egg whites

Mix almonds and sugar. Beat egg whites lightly and mix together. Roll into small balls and put blanched almond on top. Bake oven 170c (gas mark 4) for 25 minutes

Cinnamon Balls

  • 225g (8oz) ground almonds
  • 225g (8oz) caster sugar
  • Large tablespoon cinnamon
  • 3 egg whites

Mix together almonds, cinnamon and sugar. Beat egg whites stiffly and then add to dry mixture. Bake 170c for 20-25 minutes.

By Lynne Sidkin

Almond Pudding


Delicious with fruit compote or fruit salad

  • 110g ground almonds
  • 140g caster sugar
  • 4 eggs

Beat eggs and sugar until light and frothy. Add almonds and beat for 10 minutes.

Pour mixture into a greased and lined 7-8 inch low square baking tin.

Bake in oven for approx 50 minutes at 170c.

Sprinkle with caster sugar when cool.

Chocolate orange brownies

Controversial brownies for Pesach – they contain “kosher for Passover” baking powder (really – google it). Undeniably delicious.

Chocolate orange brownies (c) Libby Hipkins 2013

Chocolate orange brownies (c) Libby Hipkins 2013

  • 100g unsalted butter
  • 150g dark chocolate
  • 30g cocoa powder, sifted
  • 100g ground almonds
  • 1 tsp gluten-free baking powder
  • 3 eggs
  • 200g dark brown sugar
  • 1 tsp vanilla extract
  • Grated zest of 1 orange

Preheat the oven to 160c. Melt the butter and chocolate in a heat-proof bowl over a saucepan of gently simmering water. Leave to cool slightly.

In a bowl, combine cocoa, almonds and baking powder. Set aside. In another bowl, combine the eggs, sugar, vanilla extract and orange zest. Make a well in the centre of the dry ingredients. Pour in the egg mixture and melted chocolate, and stir from the centre until well combined. Pour into a lined baking tray 20 x30 cm.

Bake for about 25 minutes or a little longer if you like them firmer. Leave to cool in the tray. Cut into squares and dust with icing sugar before serving.

Miriam's coconut pyramids (c) Libby Hipkins 2013

Miriam’s coconut pyramids (c) Libby Hipkins 2013






5 thoughts on “Mother & Daughter Passover Baking

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  3. Where is your coconut pyramid recipe?
    My mother insists that her recipe had only egg yolks – and lemon rind – sugar and coconut.

  4. Hi Susan,

    You’re absolutely right that the book is missing a recipe for coconut pyramids. On reading this comment, I called my Mother, Miriam, and said please could she give me her recipe for coconut pyramids. Her response was, and I think this probably reflects wonderful and experienced bakers of her era (she is 83), “Oh, no recipe dear, I just throw it all in!” I explained that I couldn’t say this to you so she dug out her very old, yellowing cookbook for me.

    Here is the recipe – I hope you enjoy the pyramids and have a good Pesach

    Lynne Sidkin

    8oz dessicated coconut
    5oz caster sugar
    2 whole eggs or 4 yolks

    Mix all ingredients thoroughly and with hands dipped in cold water form into pyramids. Bake on a greased tin at 160 degrees (fan oven) for 18-20 minutes until lightly browned

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