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Passover Desserts to Delight

Flourless treats, new twists on traditional

Passover Desserts

Two meringues with kiwi fruit — Smith/Peter Howard/the food passionates/Corbis

Cake: Without wheat or leavening agents, creating a Passover-friendly cake can seem like a real challenge — but not with these recipes. Faye Levy's Passover Sponge Cake with Apples is a perfectly light sponge cake made with matzo cake meal (finely ground matzo), and has a layer of cinnamon-spiced apples in the middle. Selma Frishling's Passover Nut Cake recipe by Molly O'Neill uses egg whites to achieve an incredible fluffiness, and with the addition of ground walnuts has a rich, nutty flavor. And if you're looking to really spoil your guests, serve up Gina DePalma's Yogurt Cheesecake with Pine Nut Brittle, a crustless cheesecake topped with sweet, crunchy pine nut brittle that will leave everyone feeling full and impressed.

Coconut Macaroons: Of all the Passover desserts, coconut macaroons are perhaps the best known. Sweet and sticky, they often come in a can and are flavored chocolate or vanilla. Many Jewish children (and adults!) relish these treats at Passover. But if you're ready to graduate from the canned variety and are looking for a macaroon that is crisp on the outside and moist on the inside and actually tastes like coconut, then look no further than Elinor Klivans' Jumbo Black Bottom Coconut Macaroons. The bottoms of these cookies are dipped in glossy chocolate for a decidedly sophisticated appearance.

Mousse: An individual-sized ramekin of mousse is a truly elegant end to a meal. Peggy Knickerbocker's Lemon Mousse with Fresh Blueberries is a refined way to celebrate springtime, with its light lemon flavor and sweet blueberries. If you're more of a chocolate person, Robert Steinberg and John Scharffenberger's Frozen Chocolate Mousse is so richly chocolately that it almost tastes like a gelato.

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