Yield
4 dozen (serving size: 2 macaroons)
Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro

How to Make It

Step 1

Preheat oven to 300°.

Step 2

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

Step 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.

Step 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.

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