Cook mixture over low heat, mixing with wooden spoon, until mixture pulls away from sides of pan. Remove pan from heat and cool 10 minutes.
Drop hazelnut mixture in 1-tablespoon mounds onto baking sheet lined with parchment paper or foil, leaving about 1 inch between cookies. Bake at 350 degrees until golden brown, 20 minutes.
Makes 4 dozen cookies.
Each serving contains about:
30 calories; 4 mg sodium; 0 cholesterol; 1 gram fat; 5 grams carbohydrates; 0 protein; 0.07 gram fiber.
MICHEL RICHARD'S GIANT CHOCOLATE MARSHMALLOWS PASSOVER SPONGE CAKE
7 eggs, separated
1 1/3 cups sugar
1/4 cup orange juice
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1/2 cup matzo cake meal
1/2 cup potato starch
1 cup ground toasted walnuts
1/4 teaspoon salt
1 cup Passover raspberry preserves
MARSHMALLOWS
6 egg whites
1 cup sugar
2 cups melted Passover semisweet chocolate, cooled
PASSOVER SPONGE CAKE
In large mixing bowl, beat egg yolks and sugar until light and creamy. Beat in orange juice, lemon juice and lemon and orange peels; blend well. Gradually blend in matzo meal, potato starch and walnuts.
In separate bowl, beat egg whites and salt until peaks form. Gently fold whites into yolk mixture.
Pour batter into ungreased 10-inch tube pan. Bake at 325 degrees until cake springs back to touch and toothpick inserted in cake comes out dry, 1 hour 15 minutes. Remove cake from oven and immediately invert pan. When cake is cool, loosen sides and center with sharp knife and unmold onto cake plate.
Slice cake into 2-inch slices. Using 2 1/2- to 3-inch diameter cookie cutter, cut each slice into a round. Slice each round in half crosswise and spread raspberry preserves on 1 half. Top with remaining half, making round sandwich. Set aside.
MARSHMALLOWS
Line 2 baking sheets with parchment paper. Using cookie cutter, mark parchment paper with 3-inch circles, 12 in all.
In large mixing bowl, beat egg whites until foamy. Slowly add 1/3 cup sugar, beating until soft peaks form. Add remaining 2/3 cup sugar, beating until stiff. Fill pastry bag with egg white mixture and pipe 12 mounds filling circles on prepared baking sheets. Bake at 300 degrees until golden, 5 to 10 minutes. Cool in refrigerator.
To assemble, place large rack over sheet of wax paper. Place prepared Sponge Cake rounds on rack. Using spatula, place 1 cooled Marshmallow over each cake round. Pour melted chocolate over the top, allowing excess chocolate to drip onto wax paper. Cool before serving.
Makes 12 servings.
Each serving contains about:
532 calories; 119 mg sodium; 124 mg cholesterol; 17 grams fat; 74 grams carbohydrates; 9 grams protein; 0.96 gram fiber.
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Muse dinner plate, napkin ring and fork from Tesoro in West Hollywood; Asiaphile runner from Geary's in Beverly Hills.
