It is my recollection that in the days of yore, not to put too fine a point on it, Passover desserts sucked. My grandmother really did a bang-up job with the sponge cake, but even at its best it had a funny matzah-y texture and flavor that wouldn't let you forget it was basically an imitation of a good cake. The only other thing you could rely on getting were those weird fruit slice candies, and though I always have loved gummy fruit-flavored things, those always seemed a little off to me too.
But now we live in the era of flourless chocolate tortes and so forth, and the Passover desserts are actually getting good. You may recall this post last year. This year I made the matzah crack again, only I let the caramel cook for longer than the recipe calls for, so it has a richer flavor. I topped it with melted semisweet chocolate chips, a sprinkling of fleur de sel, and some toasted slivered almonds. It's GOOOOOD. Sticky and good.
Also to file under sticky and good, last night I made these French Almond Macaroons recently published in the Times accompanying an article about a new wave kosher chef. They're very elegant and light, with a chewy center, and that lovely, almost perfumey, almond scent. I didn't do a very good job of making them prettily round, but other than spooning the batter out more neatly, they're very easy to make. I think they'll be very good with the ice cream I made over the weekend, which is roasted strawberry with a hint of balsamic vinegar and port.