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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 33%
  • Fat: 2.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.1g
  • Carbohydrate: 12.3g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 18mg
  • Calcium: 5mg

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. 1. Preheat oven to 325°.
  2. 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. 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.
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