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Passover Popovers

  • Serving
    10 People
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    155

Ingredients

Family Story

I have been making popovers for Passover for about 50 years. Everybody loves them, but no one, not friends or family, has ever asked my recipe. This year, because of the pandemic, the family was not gathering together and no popovers were being served, except to my husband and myself. I was delighted to hear from my granddaughter, a senior in college. She was finishing her semester at her home, and wanted to make the popovers. I sent her the recipe with instructions. I told her I separated the egg yolks from the egg whites and beat the whites to make the rolls fluffier. She made them and was not pleased and threw the batch away. She made a second batch and this time they were perfect and were both so happy! She told me in a text message that she did not separate the yolks and eggs, but was still pleased with the results. I was felt so good, because these popovers will be a part of the family Passover tradition and be passed on to future generations.

Directions

1 Step

Directions 1. Preheat the oven to 400°F. 2. Grease a 12-cup muffin tin with butter (or oil or cooking spray). 3. Bring water and shortening to a boil. 4. Stir in dry ingredients (salt, sugar, cake meal), until mixture leaves the sides of the pan. 5. Stir Remove the pot from the stove. Allow the matzah meal mixture to cool until it is warm to the touch. If the mixture is too hot it can scramble your eggs! 6. Add the eggs one at a time. Mix in each egg with a wooden spoon until fully incorporated. 7. ***Note- I separate the egg yolks from the whites. I beat the whites as if making a merengue, until all puffy. I beat in each egg yolk as directed above and then when they are incorporated into batter, I add the egg white all and once and slowly mix them into the batter 8. Let stand ½ hour 9. Fill greased muffin tins or foil muffin cups ¾ full. 10. Bake at 400 degrees for 40 – 45 minutes.

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