I'm celebrating passover this year. What are some really yummy recipes?

Since it's hardest to find dessert recipes without flour, here are some:

PASSOVER ORANGE SPONGE CAKE

8 large eggs, separated

1/2 tsp. salt

1-1/2 c. sugar, divided

1/3 c. orange juice

1/2 tsp. orange rind

7/8 c. matzo cake meal

1/2 c. chopped nuts

Add salt to egg whites and beat until stiff peaks form. Gradually hald half the sugar. Add orange juice and rind, and remaining sugar to egg yolks. Beat for at least 10 min (electic mixer) until very light and fluffy. Fold egg yolk mixture carefully into stiffly beaten egg whites. Sift cake meal and fold into egg mixture. Fold in nuts. Turn into 10" tube panand bake at 325 for 40 min. Increase oven to 350 and bake 15-20 min longer, or until cake tests done. Serves 10

PASSOVER BROWNIES

3/4 c. matzo cake meal

1/4 c. cocoa powder

8 eggs, separated

1-1/2 c. sugar

1/2 c. orange juice

1/2 c. chopped nuts

1/4 c. oil.

Sift cake meal with cocoa. Beat egg whites until stiff and glossy. Beat egg yolks with sugar, orange juice and oil until well blended. Blend in cake meal and cocoa. Fold in egg whites and nutes. Turn into lightly greased 8" square pan. Bake at 350 for 20-25 min.

Charoset

Prep Time: 20 minutes

Ingredients:

3 apples, peeled, cored, and chopped

1 Tbsp. lemon juice

1/2 cup chopped walnuts OR golden raisins

1/4 tsp. ground ginger

1/4 tsp. cinnamon

2 Tbsp. sugar

3 Tbsp. Concord grape wine OR Concord grape juice

Preparation:

In medium bowl, toss apples with lemon juice until coated. Add remaining ingredients and toss gently. Cover and chill for at least 6 hours before serving. Serves 6-8

Pongaroons Macaroon Cookies Recipe

INGREDIENTS:

1 pound sweetened flaked coconut

1-1/4 cups sweetened condensed milk (not evaporated milk)

1-1/2 Tablespoons pure almond extract or Grand Marnier

2 large egg whites

Pinch of salt

PREPARATION:

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Mix together the coconut, sweetened condensed milk, and almond extract or Grand Marnier, keeping the coconut as fluffy as possible.

Whisk the egg whites and salt until soft peaks form.

Fold the egg whites into coconut mixture.

Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball. Place about 1 inch apart on the parchment-lined cookie sheet. The macaroon batter should be handled very gently. Do not squeeze the batter. If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.

Bake the macaroons until golden brown, 18 to 20 minutes. Allow the macaroons to cool a bit before removing them, but do not let them sit too long or they will glue themselves to the parchment.

Yield: about 2 dozen cookies

This site MUST have the answer BUT I lost my patience..

SO you look

http://www.jewfaq.org/holidaya.htm

april 19th - 27th