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Preheat the oven to 400°F.

Grease a 12-cup muffin tin or popover pan thoroughly with extra virgin olive oil.

In a medium saucepan, whisk together the 2/3 cup extra virgin olive oil, 1 1/3 cups water, 1 teaspoon sea salt, 2 tablespoons cane sugar, and 1/4 teaspoon white pepper (if using).

Bring the mixture to a rolling boil over medium-high heat on the stovetop.

Remove the saucepan from the heat.

Immediately transfer the hot liquid mixture to the bowl of a stand mixer fitted with the paddle attachment.

Add the 2 cups of matzo meal to the hot liquid. Mix on low speed until it is fully combined and forms a thick dough. Scrape down the sides of the bowl as needed.

Add the 6 large eggs one at a time, mixing well after each addition until fully incorporated. Continue to scrape down the sides of the bowl as needed to ensure everything is thoroughly mixed into a smooth batter.

Using an ice cream scoop or a spoon, fill the prepared muffin tin cups approximately 3/4 full with the batter.

Bake for 40 minutes, or until the popovers are puffed up, golden brown, and firm to the touch.

Remove the popovers from the oven and carefully take them out of the muffin tin immediately.

Cool the popovers on a wire rack before serving.


Preheat the oven to 400°F.

Grease a 12-cup muffin tin or popover pan thoroughly with extra virgin olive oil.

In a medium saucepan, whisk together the 2/3 cup extra virgin olive oil, 1 1/3 cups water, 1 teaspoon sea salt, 2 tablespoons cane sugar, and 1/4 teaspoon white pepper (if using).

Bring the mixture to a rolling boil over medium-high heat on the stovetop.

Remove the saucepan from the heat.

Immediately transfer the hot liquid mixture to the bowl of a stand mixer fitted with the paddle attachment.

Add the 2 cups of matzo meal to the hot liquid. Mix on low speed until it is fully combined and forms a thick dough. Scrape down the sides of the bowl as needed.

Add the 6 large eggs one at a time, mixing well after each addition until fully incorporated. Continue to scrape down the sides of the bowl as needed to ensure everything is thoroughly mixed into a smooth batter.

Using an ice cream scoop or a spoon, fill the prepared muffin tin cups approximately 3/4 full with the batter.

Bake for 40 minutes, or until the popovers are puffed up, golden brown, and firm to the touch.

Remove the popovers from the oven and carefully take them out of the muffin tin immediately.

Cool the popovers on a wire rack before serving.
