Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Joan Nathan
Recipe by Cooking Light April 2008

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
26 cookies (serving size: 1 cookie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

73 calories; calories from fat 33%; fat 2.7g; saturated fat 0.4g; mono fat 1.5g; poly fat 0.8g; protein 1.1g; carbohydrates 12.3g; fiber 0.9g; cholesterol 0mg; iron 0.3mg; sodium 18mg; calcium 5mg.
Advertisement
Advertisement