PREPPING FOR PASSOVER

Guess who's in charge of dessert...?

This girl. 

AMBROSIA MACAROONS

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

1/8 teaspoon salt

2 teaspoons finely grated orange peel

3 large eggs

24 ounces sweetened flaked coconut (about 6 cups firmly packed)

6 ounces bittersweet chocolate, melted

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.

FLOURLESS CHOCOLATE-WALNUT COOKIES

Parchment paper

2 1/2 cups walnut halves

3 cups confectioners' sugar

1/2 cup plus 3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

4 egg whites

1 tablespoon vanilla extract

Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.

ALMOND-LEMON TORTE WITH FRESH STRAWBERRIES

Cake:

Mild olive oil (not extra-virgin) for brushing pan plus 6 tablespoons

4 tablespoons unsalted matzo meal, divided

2 cups almond flour or almond meal*

1 cup sugar, divided

6 large eggs, separated

2 tablespoons fresh lemon juice

1 tablespoon orange juice

2 teaspoons finely grated lemon peel

1/2 teaspoon salt

1/2 cup sliced almonds

Sauce and berries:

5 cups sliced stemmed strawberries (about 2 pounds), divided

1 tablespoon (or more) sugar

For cake:

Preheat oven to 350°F. Brush 10-inch-diameter springform pan with oil. Line bottom with parchment paper round. Brush paper with oil. Place 2 tablespoons matzo meal in pan and shake to coat; tap out excess.

Combine remaining 2 tablespoons matzo meal, almond flour, and 1/3 cup sugar in medium bowl; whisk to blend. Place egg yolks in large bowl; place egg whites in another large bowl. Add 1/3 cup sugar to yolks. Using electric mixer, beat yolk mixture until thick and fluffy. Beat in 6 tablespoons olive oil, then lemon juice, orange juice, and lemon peel. Mix in dry ingredients. Add 1/2 teaspoon salt to whites; using clean dry beaters, beat until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold whites into yolk mixture in 3 additions. Transfer batter to prepared pan. Sprinkle almonds over.

Bake cake until golden brown and tester inserted into center comes out clean, about 40 minutes. Place pan on rack; cool cake completely in pan. DO AHEAD: Can be made 2 days ahead. Cover cake pan with foil and let stand at room temperature.

For sauce and berries:

Combine 2 cups sliced strawberries and 1 tablespoon sugar in processor; blend until smooth. Sweeten sauce with more sugar, if desired; transfer to small bowl. do ahead Can be made 1 day ahead. Cover and chill.

Cut around cake; release pan sides. Cut cake into wedges. Serve with sauce and remaining sliced strawberries.

BRANDIED PEACH COMPOTE CAKE

Vanilla Sugar

1 2/3 cups sugar

1 vanilla bean, chopped

Compote

1 1/2 cups water

1/4 cup brandy (kosher for Passover)

1 tablespoon peach or apricot preserves

6 fresh or frozen unsweetened raspberries (optional)

1 1/4 pounds frozen unsweetened sliced peaches (about 5 cups), thawed

Cake

1/2 cup matzo cake meal

1/2 cup potato starch

5 large eggs, separated

1/4 cup (1/2 stick) unsalted pareve margarine, melted

1/3 cup liquid nondairy creamer

1 tablespoon brandy (kosher for Passover)

1/2 teaspoon coarse salt

For Vanilla Sugar:

Combine sugar and vanilla bean in processor. Blend 2 minutes. Sift to remove vanilla pieces. (Can be made 2 weeks ahead. Store airtight.)

For Compote:

Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Add peaches. Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes. Strain syrup into small bowl; mix in peaches. Cool. (Can be made 1 day ahead. Cover and chill.)

For Cake:

Preheat oven to 350°F. Grease bottom of 9-inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry. Fold whites into yolks mixture in 3 additions. Transfer 1 cup batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.

Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake in pan on rack 10 minutes. Maintain oven temperature.

Spoon reserved 1 cup batter in 1-inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon 2 tablespoons peach juices over fruit. Bake until band at edge is firm, about 35 minutes. Cool cake in pan on rack; let stand up to 8 hours.

Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if desired.

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