See more
Photo: Lee Harrelson; Styling: Jan Gautro Photo by: Photo: Lee Harrelson; Styling: Jan Gautro

Mississippi Praline Macaroons

Southern Living APRIL 2007

  • Yield: Makes about 3 dozen
  • Prep time: 20 Minutes
  • Bake: 40 Minutes
  • Cool: 21 Minutes


  • 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


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.


Go to Full Version of

Mississippi Praline Macaroons Recipe