Why is it that we only think of baking macaroons around Passover?

This cookie, composed of coconut and egg whites, was created by Italian Jews for the eight days of Passover, because it has no flour or leavening (which cannot be eaten during the observance). The recipe was introduced to other European Jews and became popular as a year-round sweet.

The recipe takes only 35 minutes from start to finish. Bake them now and store them in an airtight tin. They also freeze well.

And they’re gluten-free!

> The year’s 44 cookie holidays

> The history of macaroons.

> The history of cookies.

> The 11 basic cookie categories.

> The different types of cookies: a photo glossary.

> The year’s 44 cookie holidays.
 
 
RECIPE: CHOCOLATE MACADAMIA MACAROONS

Thanks to Taste Of Home for this recipe, which was developed by Darlene Brenden, Salem, Oregon and tested by Taste of Home Test Kitchen.

Prep time is 20 minutes and cook time is 15 minutes. We recommend making a double batch, because these little bites will disappear quickly.

Our personal indulgence is to use fine baking chips or chocolate bars rather than packaged chocolate chips; although we do use Guittard chips regularly.

 
Ingredients For 18 Cookies

 
Preparation

1. PREHEAT the oven to 325°F. In a large bowl, mix the first 6 ingredients. Then stir in the egg whites, corn syrup, and vanilla and blend well.

2. DROP the dough by the tablespoonful onto greased baking sheets, 2 inches apart. Bake until the cookies areset and dry to the touch, 15-20 minutes.

3. COOL in the pans for 5 minutes. Remove to wire racks to cool completely.

4. DIP half of each cookie into melted chocolate, allowing the excess to drip off. Place on waxed paper and let stand until set.

Coconut macaroons will last up to 1 week stored in an airtight container. You can freeze them for up to 3 months by placing them in layers separated by parchment or wax paper.
 
 
BAKING WITH NATURAL VS. DUTCHED (DUTCH PROCESS) COCOA POWDER

There are two basic types of cocoa powder, natural, which is untreated, and Dutched, which is treated with alkalai (photo #3).

Dutched chocolate, or Dutch process chocolate, is a deeper brown color, which leads most people to think that it is richer and has more chocolate flavor.

However, the alkali added to Dutched cocoa changes the pH of the cocoa to make it milder in flavor than natural cocoa, not deeper.

In 1828, Coenrad Johannes van Houten, the same engineer who developed the hydraulic press that created cocoa powder by crushing the nibs to separate the fat (cocoa butter), developed the process of treating the nibs with alkaline salts (alkali)* to neutralize the acidity and bitterness prior to crushing.

Van Houten was Dutch, so the process became known as Dutch process, or Dutching.
 
 
Are They Interchangeable?

You should not substitute these two types of cocoas in baking when a recipe specifically calls for one type. While both will make a nice cup of cocoa, the leavening in a recipe will vary because of the differing acidities.

Recipes that specify the type of cocoa powder are have been designed for that type. Using the wrong type can affect the rise and texture of the baked good.

It the recipe is not specific, like the one above, you can use either. It doesn’t matter in the macaroon recipe, because there is no leavening (baking soda, baking powder) to react with the acidity.
 
 
HERE’S A COMPARISON OF BOTH TYPES

Natural Cocoa Powder

 
Dutch-Processed Cocoa Powder

 
> Here’s more about cocoa powder production.

[1] Chocolate macaroons, dipped in chocolate. The recipe is below (photo © Taste Of Home).

[2] Don’t use old coconut that’s been lying around. You need recently-shredded coconut that’s still moist (photo © Gourmet Food World).

[3] Should you use natural or Dutched cocoa powder? See the discussion below (photo © King Arthur Baking).

[4] Coconut macaroons typically don’t contain nuts. Along with the cocoa, macadamia nuts add a special touch. If you prefer, you can substitute almonds (photo © iStock Photo).

[5] If you’re melting chocolate chips for dipping, use a top brand like Callebaut or Guittard (photo © Cocoa Dolce).

[6] Many macaroons are prepared without any chocolate garnish, but we’re definitely in the “dip it in chocolate” camp (photo © McCormick).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Italy meets Japan in this tasty ramen recipe (photos #1 and #4 © DeLallo).

[2] Spaghettini, the second-thinnest form of spaghetti (photo DeLallo | ChatGPT 2025-04-04).

[3] Pick up a rotisserie chicken (photo © McCormick).

[4] An Italian starting point: cooking the carrots, celery, onion, and garlic in olive oil.

[5] Broccolini. Here’s the difference between broccoli, broccolini, and broccoli rabe (photo © Good Eggs).

There’s more to ramen than dried noodles with seasoning packets. For National Ramen Day, April 4th, how about some fusion food: ramen noodles with an Italian twist?

You’ll note that this recipe uses spaghettini, the second thinnest variety of spaghetti (angel’s hair—capelli d’angelo in Italian—is the thinnest) in place of ramen noodles.

Spaghettini and ramen are not exactly the same, so the taste and texture and taste will differ. But there will be so much other flavor going on, that no one will notice.

You can achieve a similar texture by cooking spaghettini with baking soda in the water. It won’t be a perfect replica of authentic ramen, but there are tricks to “ramenize” it.

> Another ramen holiday: Ramen Day is celebrated every July 11th in Japan.
 
 
THE DIFFERENCE BETWEEN RAMEN & SPAGHETTINI

Both are made with wheat flour. Spaghettini is made from durum wheat flour and water, and has that familiar pasta flavor.

But ramen adds a special alkaline substance*, resulting in a distinct yellow color, chewy texture, and a unique taste.

While you may be able to find fresh ramen noodles or quality dried ones, here’s a trick to “ramenize” spaghettini:

Just add a small amount of baking soda to the pasta cooking water while cooking the pasta. This will create alkaline water* along the lines of that used when making ramen.

> The difference between broccoli, broccolini, and broccoli rabe.

> The history of ramen.

> The history of spaghetti.

> The year’s pasta and noddle holidays.
 
 
RECIPE: ITALIAN STYLE CHICKEN WITH RAMEN

This Italian-style chicken ramen recipe is hearty and full of flavor. It uses a rotisserie chicken, cutting back on prep time.

We also purchased ready-to-eat hard-boiled eggs to save more cooking time.

Prep time is 15 minutes and cook time is 45 minutes.

Thanks to DeLallo for this recipe and the one below.

Ingredients For 4 Servings

 
For The Toppings

 
Preparation

1. HEAT 2 tablespoons of oil in a 8 quart stock pot over medium heat. Cook the carrots, celery, onion, garlic, salt and pepper until soft and fragrant, about 8 minutes. Add the red pepper flakes, anchovies, thyme and basil and cook 3 minutes more.

2. REDUCE the heat and add the chicken stock. Simmer for 20 minutes. Remove the thyme and basil before adding noodles to the broth. Cook pasta according to package instructions.

3. BOIL the eggs. Bring a large pot of salted water to a boil, add the eggs, and cook for 5 minutes. While eggs cook, fill a large bowl with cold water. Using a slotted spoon, transfer the cooked eggs to the cold water and allow to cool for 2 minutes. Peel the eggs and halve them lengthwise.

4. LADLE the noodles and broth into bowls. Top each with chicken, broccolini, radishes, green onions, and the egg halves.
 
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*The alkaline substance added to ramen noodles, known as “kansui” or “lye water,” is a solution primarily composed of potassium carbonate and sodium carbonate. It is also used in some types of Chinese noodles, but not with Western noodles.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

What’s up, Doc? It’s International Carrot Day and we’re making carrot fries for dinner. They’re baked carrot fries, so much easier than deep frying these days. Not to mention, they’re a healthier alternative (less fat and calories).

We’re making ours in the air fryer, coating them with Parmesan, and doing a flavored ketchup tasting: bacon, smokey, spicy, and truffle.

> The history of carrots.

> More carrot recipes.

> A year of carrot holidays.
 
 
RECIPE: CARROT FRIES

You can serve this recipe with a more elegant dip than ketchup—aïoli, hot honey, peanut sauce, spicy mayo, even hummus or Greek yogurt flavored with herbs and garlic.

You can peel the carrots or not. See the discussion below.

This recipe uses standard American seasonings, garlic and onion powders. But you can use anything in your spice cabinet, from cumin and garam masala, or za’atar, to the heat of Cajun seasoning, chipotle, or other ground chile.

Minced parsley adds brightness to the layers of flavor.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 400°F. Line a baking sheet with parchment paper (we use air fryer liners).

2. COMBINE the olive oil, Parmesan, cornstarch, and seasonings in a bowl and mix well. Add the carrots and toss to coat well.

3. SPREAD the carrots evenly on the baking sheet in a single layer. Bake for 25-30 minutes until desired crispiness is reached, flipping the carrots halfway with a spatula.

4. GARNISH with fresh parsley and serve with dipping sauce. Eat ‘em while they’re hot!
 
 
FOR CRISPIER CARROT FRIES

Carrots don’t have the starch content potatoes do, which is why we prefer the air fryers to the oven (but either is fine).

For crispier carrot fries, toss the carrot sticks in olive oil and then in corn starch or arrowroot powder.
 
 
TO PEEL, OR NOT TO PEEL?

If you choose not to peel the carrots, the benefits are extra nutrients like vitamin C, beta-carotene, and niacin. You also reduce food waste, and can use the peels for carrot peel chips, pesto, candied carrot peels, or in smoothies, soup, or stock.

The argument for peeling is that baked peel has a slightly earthy taste and texture of the skin. Some people find them more aesthetic.

But we enjoy fries with the peel on, so we often keep it on other vegetable fries.
 
 
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*For a dairy/free vegan substitute, use a blend of nutritional yeast and cornstarch or tapioca starch.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Carrot fries with aïoli, garlic mayonnaise (the recipe). Make them in the oven or air fryer (photo © Get Flavor).

[2] Grated Parmesan gives the fries a bit of cheesiness and flavor (photo © London Deposit | Panther Media).

[3] Minced parsley adds brightness to the finished fries (photo © Good Eggs).

[4] Bugs Bunny just might trade his carrot for a plate of these fries (photo © Warner Brothers).