Easter dinner dessert ideas: Macaroons and Chocolate Lava Muffins

I volunteered to bring a dish to our family's annual Easter dinner, and was asked to make a dessert. A couple of years ago I made three new (to me) dishes that came out okay -- muffins, potatoes au gratin, and hot-cross buns.

Coincidentally, an article in the SF Chronicle, "Something sweet for Passover", appeared in my RSS reader last night, talking about the traditional and popular macaroons.

Jews fleeing Egypt 3,000 years ago to escape slavery probably had to skip the macaroons -- too much fuss when you're on the run. Yet it's one of the most popular Passover treats today.

According to the Old Testament, the Israelites left Egypt in such a rush they didn't have time to let their bread rise. So they omitted the yeast from their dough and baked it on rocks to form flat crackers known as matzos. Now, the eight days of Passover -- the first night starts Monday -- is celebrated by eating only unleavened foods.

Macaroons -- the flourless cookies made with either coconut or almonds -- have become the hallmark of the seder table, a feast that commemorates the holiday, despite the fact that some macaroons take hours or even days to make.

Luckily, they provide a recipe (at the end) for an almond variety that looks relatively uncomplicated and not that time consuming.

I'm not entirely certain how many people will be there, although it's likely to be seven at minimum. Also, I'd like a backup plan in case these aren't as good as I think they'll be.

A few years ago I made Alton Brown's Chocolate Lava Muffins, and they were a big hit. Both recipes are easy enough that I think I'll try to make both. Plus, as transcendently tasty as these are, they'll fit in well with the spiritual theme of the holiday. :)

I'll keep my eyes out for other ideas.