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Mississippi Praline Macaroons

Photo: Lee Harrelson; Styling: Jan Gautro
Prep time 20 mins
Bake time 40 mins
Cool time 21 mins
Yield Makes about 3 dozen


  • 1 cup coarsely chopped pecans
  • 3 egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 1 cup firmly packed light brown sugar
  • 36 pecan halves

How to Make It

  1. Place chopped pecans in a single layer in a shallow pan.

  2. Bake at 350° for 7 minutes or until pecans are lightly toasted, stirring occasionally.

  3. Beat egg whites, cream of tartar, and salt at medium speed with a heavy-duty electric stand mixer until frothy; increase speed to high, and gradually add brown sugar, beating until stiff peaks form. Gently fold in toasted chopped pecans.

  4. Drop batter by heaping teaspoonfuls 1 inch apart onto lightly greased aluminum foil-lined baking sheets. Press 1 pecan half into each cookie, flattening slightly.

  5. Bake at 325° for 33 minutes or until pecan halves are toasted and cookies are lightly golden. Let cool on baking sheet 1 minute. Transfer to wire racks; let cool 20 minutes. (Cookies will crisp while cooling.) Store in airtight containers up to 1 week.

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