Mississippi Praline Macaroons

Southern Living
Mississippi Praline MacaroonsRecipe
Photo: Lee Harrelson; Styling: Jan Gautro
Makes about 3 dozen


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1 cup coarsely chopped pecans
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
1 cup firmly packed light brown sugar
36 pecan halves


Prep: 20 Minutes
Bake: 40 Minutes
Cool: 21 Minutes

1. Place chopped pecans in a single layer in a shallow pan.

2. Bake at 350° for 7 minutes or until pecans are lightly toasted, stirring occasionally.

3. Beat egg whites, cream of tartar, and salt at medium speed with a heavy-duty electric stand mixer until frothy; increase speed to high, and gradually add brown sugar, beating until stiff peaks form. Gently fold in toasted chopped pecans.

4. Drop batter by heaping teaspoonfuls 1 inch apart onto lightly greased aluminum foil-lined baking sheets. Press 1 pecan half into each cookie, flattening slightly.

5. Bake at 325° for 33 minutes or until pecan halves are toasted and cookies are lightly golden. Let cool on baking sheet 1 minute. Transfer to wire racks; let cool 20 minutes. (Cookies will crisp while cooling.) Store in airtight containers up to 1 week.

Created date

March 2007