This week at Backyard Huppah, we’re all about hors d’oeuvre receptions, a great option for small weddings. We started with tips for Hors d’Oeuvre Receptions, and all week we’ll be posting hors d’oeuvre recipes for a 40-person reception. The menu will be kosher, and meaty (with vegetarian options), with make-ahead options for couples self-catering their reception.
See the full Hors d’Oeuvres Reception Menu
Macaroons are a traditional Jewish almond cookie. They are baked without a leavening agent, so they hit the table most often during Passover, but they make a great sweet tidbit in an hors d’oeuvre reception, either on a buffet table or passed on trays after the cake is cut. They’re also great for a dessert reception. These macaroons are chewier than the canned version, and they’re easy to make.
Ingredients for Macaroons (Parve)
Yields 36 cookies
- 2 cans (8 oz. each) almond paste
- 2 egg whites (extra large)
- 1 cup sugar
- 18 maraschino cherries
Instructions for Macaroon Recipe
- Preheat oven to 325°F. Line cookie sheets with parchment paper.
- Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well.
- Add the egg white and mix until moist and sticky, about 2 minutes.
- Drop by rounded tablespoons onto lined cookie sheets about 1 inch apart. Alternatively, use a large pastry bag fitted with #6 star tip and pipe stars about 1½ inches.
- Bake 20 minutes on middle shelf, move to upper shelf (about 4″ above middle shelf) for approximately 8 minutes until golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool, carefully peel macaroons off paper.
- Store in airtight container.
Make Ahead Option
Macaroons can be made several days ahead and stored in an airtight container.
√ See the full Hors d’Oeuvres Reception Menu