Updated: Apr 13
The origin of Easter goes back to Pharaonic Egypt, where the Pharaohs celebrated this holiday since 270 BC, It is a hieroglyphic word meaning “life” Because they believed that the beginning of the creation of the world started from that day.
The celebrants used to celebrate Eid Shamm Al-Naseem to go out to the gardens and parks in order to receive the sunrise and spend the day of celebration from sunrise to sunset, so they brought easter special food and drink with them.
Colouring easter eggs is done by placing eggs in a food colour mixed with vinegar and leaving them for minutes then let them dry, for decorating eggs, place a toothbrush in a contrasting colour to the first colour and start drawing on the coloured eggs.
Herring and Fasikh
Fermented or salted dried mullet fish served with onions, lettuce, and blanch (green chickpeas).
French dessert served in Easter.
Directions to prepare
Prep Time 20 Min
Total Time 30 Min
100g peeled and ground almonds
50g caster sugar
200g icing sugar
2 egg whites
Pinch of salt
Two drops of food colour
1-Grind the almonds well until they are in the consistency of the flour.
2- Place the sugar on the almonds and stir well until all are one mixture.
3-Place the egg whites in another bowl with a pinch of salt and whisk until it becomes like a cream.
4-Add the powdered sugar to the cream from the egg white and continue to stir quickly without stopping.
5-Add the favourite food colour.
6-Add almond flour to the cream of eggs and powdered sugar, and stir well, taking into account that all mixes mix together, and we must turn from the bottom up or the opposite.
7-Bring the tray for the macarons and put in it butter paper, but the location of the macarons must be determined with a pen in order to put an equal amount, and after ripening it comes out in equal rings.
8-You must take into account that the dough is placed smaller than the specified circle because the macron dough grows hot when it enters the oven.
9-Put the tray into the oven at a temperature of 150, but the oven must be ignited by it for a period of time until it is hot and left for 12 minutes while being watched from time to time.
10-When the macaron are done, let it cool down and do not rush it out of the tray so that it does not break.
Bring the Chantilly cream, and the rest of the egg white cream and powdered sugar and put on them a tablespoonful of vanilla and a tablespoonful of butter, mix them well and then enter the mixture into the freezer for at least an hour.
We place the cream Chantilly between each two pieces of macaron, taking into account not to put too much cream so that it does not come out from both sides.
Finally, Put the macaroni stuffed with cream in the refrigerator for at least an hour before serving.
For more easter recipes: