Passover Matzo Popovers
Passover Matzo Popovers
Ingredients
- 2/3 cup extra virgin olive oil, plus more for greasing
- 1 1/3 cups water
- 1 teaspoon sea salt
- 2 tablespoons cane sugar
- 1/4 teaspoon white pepper, optional
- 2 cups matzo meal, or matzo cake meal
- 6 large eggs
Instructions
- 1
Preheat the oven to 400°F.
⏱️ 15 min•🌡️ 400
- 2
Grease a 12-cup muffin tin or popover pan thoroughly with extra virgin olive oil.
⏱️ 2 min
- 3
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).
⏱️ 2 min
- 4
Bring the mixture to a rolling boil over medium-high heat on the stovetop.
⏱️ 5 min
- 5
Remove the saucepan from the heat.
⏱️ 1 min
- 6
Immediately transfer the hot liquid mixture to the bowl of a stand mixer fitted with the paddle attachment.
⏱️ 1 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 5 min
- 9
Using an ice cream scoop or a spoon, fill the prepared muffin tin cups approximately 3/4 full with the batter.
⏱️ 3 min
- 10
Bake for 40 minutes, or until the popovers are puffed up, golden brown, and firm to the touch.
⏱️ 40 min•🌡️ 400
- 11
Remove the popovers from the oven and carefully take them out of the muffin tin immediately.
⏱️ 1 min
- 12
Cool the popovers on a wire rack before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Passover Matzo Popovers
- 2/3 cup extra virgin olive oil, plus more for greasing
- 1 1/3 cups water
- 1 teaspoon sea salt
- 2 tablespoons cane sugar
- 1/4 teaspoon white pepper, optional
- 2 cups matzo meal, or matzo cake meal
- 6 large eggs
Instructions
- 1
Preheat the oven to 400°F.
⏱️ 15 min•🌡️ 400 - 2
Grease a 12-cup muffin tin or popover pan thoroughly with extra virgin olive oil.
⏱️ 2 min - 3
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).
⏱️ 2 min - 4
Bring the mixture to a rolling boil over medium-high heat on the stovetop.
⏱️ 5 min - 5
Remove the saucepan from the heat.
⏱️ 1 min - 6
Immediately transfer the hot liquid mixture to the bowl of a stand mixer fitted with the paddle attachment.
⏱️ 1 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 5 min - 9
Using an ice cream scoop or a spoon, fill the prepared muffin tin cups approximately 3/4 full with the batter.
⏱️ 3 min - 10
Bake for 40 minutes, or until the popovers are puffed up, golden brown, and firm to the touch.
⏱️ 40 min•🌡️ 400 - 11
Remove the popovers from the oven and carefully take them out of the muffin tin immediately.
⏱️ 1 min - 12
Cool the popovers on a wire rack before serving.
⏱️ 1 min