Passover Lemon Cake Balls

Passover Lemon Cake Balls

The popularity of my Passover Heavenly Chocolate Ganache Cake balls has skyrocketed over the years. The winning combination of convenience and novelty cannot be denied. Plus they are over-the-top delicious. This year, I set out to make an even simpler version for a cooking class I taught a few weeks ago. These Passover Lemon Cake Balls are the happy result. Enjoy!

Passover Lemon Cake Balls


  • 8 ounces Passover Cake
  • 1/2 cup lemon curd
  • 10-12 ounces vanilla candy coating (I like Ghiradelli Vanilla Melting Wafers
  • Sprinkles, poppy seeds, or another embellishments for decorating that you’d like


  1. Crumble the cake into a bowl.
  2. Add the lemon curd and mix well to combine.
  3. Roll mixture into balls using a cookie scoop and place on a baking tray.
  4. Freeze for 30 minutes.
  5. Melt the vanilla candy coating according to package directions and let cool slightly.
  6. Dip each ball in the melted candy coating using 2 forks and give each a gentle shake to remove excess coating.
  7. Place on wax paper and let the coating harden at room temperature or stick them in the freezer to speed things up. Bring to room temperature 30 minutes before serving.


*A small cookie scooper will make 24 1-inch truffle-sized cake balls, and a medium one will make 12-2 ½ inch cake balls. It is quicker to make the balls larger, but it is cuter to make them smaller. It’s your choice, and may it be the toughest decision you’ll make all day.



Almond Macaroon Cookies, Two Ways

Chocolate Almond Macaroon Cookies


  • 3 ounces chocolate, melted and cooled
  • 1 cup ground almonds (I use Trader Joe’s Almond Meal but you can grind your own using blanched almonds)
  • 2/3 cup sugar
  • 2 egg whites


  1. Preheat oven to 325° F.  Line a baking sheet with parchment paper and set aside.
  2. Mix together the almonds and the sugar, then mix in the egg whites.  Next, gradually add the cooled chocolate, stirring until mixture is smooth.
  3. Make twelve 1-inch balls of batter and place them on the baking sheet. Or you can use a medium cookie scoop and drop them onto the baking sheet if you prefer.  Flatten them slightly, so they have a smooth round shape.
  4. Bake for 12-14 minutes. Remove macaroons from the oven and cool on a rack. When completely cool gently peel them from the parchment paper and enjoy!

Simple Almond Macaroon Cookies


  • 2 cups ground almonds (Trader Joe’s Almond Meal works great or you can grind your own using blanched almonds)
  • ¾ cup sugar
  • 1/4 teaspoon almond extract
  • 2 egg whites


    1. Preheat oven to 425°F.  Line a baking sheet with parchment paper and set aside.
    2. Mix the almonds with the sugar and extract.
    3. Add the egg white and and work the mixture very well holds together in a stiff paste.
    4. Make twelve 1 1/2-inch balls of dough and flatten them slightly, or you can use a medium cookie scoop and drop the batter onto the parchment paper.
    5. Bake for 8-10 minutes, until very lightly colored.  They will be soft, but they will harden as they cool.  Leave on tray until firm before removing from parchment paper.


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Lemon Tart with Coconut Macaroon Crust

This one speaks for itself!

Lemon Tart with Coconut Macaroon Crust

For the crust:

  • 3 ½ cups sweetened coconut
  • 3 large egg whites
  • ¾ teaspoon vanilla extract

For the filling:

  • 4 large egg yolks
  • 1-14 ounce can sweetened condensed milk
  • ½ teaspoon vanilla extract
  • 2 large lemons, juiced (1/2 cup) and zested

To make the crust:

  1. Preheat oven to 375°F. Generously butter a 9-inch tart pan. In a medium bowl mix together the coconut, egg whites, and vanilla extract. Lightly press mixture against the bottom and sides of the tart pan to form the walls of the crust.
  2. Bake for 10-15 minutes until the crust is lightly golden. Remove from oven and let cool on a rack while you make the filling. Lower oven temp to 325°F.

To make the filling:

  1. In a medium bowl whisk together the egg yolks, sweetened condensed milk, vanilla extract, lemon juice, and lemon zest. Pour the filling into the cooled shell and bake until just set 15-20 minutes. Set on a rack to cool, then refrigerate until chilled.

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