From the classic cholesterol-packed macaroon to the more-often-used-than-not flourless chocolate cake, Passover desserts can be a love-it-or-hate-it addition to your seder table.
Passover desserts can be fun but they all have one thing in common: no flour (and for some Orthodox Jews, no matzah can be used until the last night of Passover).
To save you the hassle of searching around, we broke down some of our favorite parve Passover recipes (why do so many non-Jewish publications include dairy desserts on their Passover menus?!*) by type.
Flourless cakes are popular in many cuisines due to their more dense and fudge-like consistency.
- Best Almond Cake from Delish
- Flourless Pistachio Cake with Strawberry Meringue from Epicurious
- Almond Cake With Cardamom and Pistachio from NY Times
- Chocolate Flourless Cake from “King Solomon’s Table”
Sorbets, custards and curds are extremely easy to make.
- Easy Sorbet from Delish
- Homemade “Dole Whip” from Epicurious
- Bittersweet Chocolate Mousse with Fleur de Sel from NY Times
- Olive Oil Lemon Curd from NY Times
The coconut macaroon is a Passover classic.
Honestly, if you don’t keep to gebrochts (not soaking your matzah until the last night) chocolate-covered matzah dipped in anything is the best.
*Traditionally observant Jews do not mix milk and meat in a meal and typically wait 3-6 hours after eating meat before eating something that has dairy in it.
Originally Published Apr 7, 2022 12:02AM EDT