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.
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.
These are actually macaron, macaroons have coconut and are very different. see: http://www.popsugar.com/food/Macarons-vs-Macaroons-8038818But looks yummy and worth a try, especially if goes with coffee...
I didn't make these right the first time and they came out flat. I didn't realize the egg whites needed to be treated like I was making a meringue. Once I had them at room temp, perfectly yolkless and without moisture, and beat the batter until fluffy (ten minutes by hand with a whisk) they were great. I also noticed most of the fat is from the nuts. I haven't tried making it without, but could be a good low fat treat if that works. Great for Pesach!! They don't taste unleavened.
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