Photo: Becky Luigart-Stayner; Styling: Cindy Barr
26 cookies (serving size: 1 cookie)

Macaroons are a European confection especially popular at Passover. Here, the use of pecans adds a taste of the American South.

How to Make It

Step 1

Preheat oven to 325°.

Step 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.

Step 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.

Ratings & Reviews

Macaron vs Macaroon

May 21, 2015
These are actually macaron, macaroons have coconut and are very different. see: looks yummy and worth a try, especially if goes with coffee... 

PinkCamel's Review

March 01, 2009
I didn't make these right the first time and they came out flat. I didn't realize the egg whites needed to be treated like I was making a meringue. Once I had them at room temp, perfectly yolkless and without moisture, and beat the batter until fluffy (ten minutes by hand with a whisk) they were great. I also noticed most of the fat is from the nuts. I haven't tried making it without, but could be a good low fat treat if that works. Great for Pesach!! They don't taste unleavened.