Fig-Pecan Macaroons

Fig-Pecan Macaroons Recipe

Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro

Macaroons almost always have nuts and egg whites in the ingredient list. This rendition also features intensely sweet dried figs. Be sure to remove and discard the hard stems of the figs before chopping them.


4 dozen (serving size: 2 macaroons)

Recipe from

Cooking Light

Nutritional Information

Calories 86
Caloriesfromfat 38 %
Fat 3.6 g
Satfat 0.3 g
Monofat 2 g
Polyfat 1.1 g
Protein 1 g
Carbohydrate 13.6 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 12 mg
Calcium 15 mg


1 cup chopped pecans
1 teaspoon ground cinnamon
2 teaspoons grated lemon rind
1/4 teaspoon cream of tartar
Dash of salt
2 large egg whites
1 3/4 cups powdered sugar, divided
3/4 cup finely chopped dried Black Mission figs (about 8)


1. Preheat oven to 300°.

2. Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended.

3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.

4. Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300° for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely.

Kathy Farrell-Kingsley,

Cooking Light

December 2008
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