Chocolate-Pecan Macaroons

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Macaroons are a European confection especially popular at Passover. Here, the use of pecans adds a taste of the American South.

Yield:

26 cookies (serving size: 1 cookie)

Recipe from

Nutritional Information

Calories 73
Caloriesfromfat 33 %
Fat 2.7 g
Satfat 0.4 g
Monofat 1.5 g
Polyfat 0.8 g
Protein 1.1 g
Carbohydrate 12.3 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 18 mg
Calcium 5 mg

Ingredients

2 1/4 cups kosher-for-Passover powdered sugar, sifted
1/2 cup unsweetened cocoa
2 tablespoons matzo meal
1/8 teaspoon salt
3 large egg whites
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted
Cooking spray

Preparation

1. Preheat oven to 325°.

2. Combine first 4 ingredients in a large bowl; stir with a whisk. Add egg whites, 1 at a time, beating with a mixer at medium speed until combined; scrape bowl occasionally. Add vanilla, and beat well. Fold in pecans. Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

3. Bake at 325° for 15 minutes or until dry on the surface and centers are soft. Remove from oven; cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula. Cool completely on wire racks.

Note:

Joan Nathan,

April 2008