Fig-Pecan Macaroons

3 Reviews
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Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro
Yield:
4 dozen (serving size: 2 macaroons)
By Kathy Farrell-Kingsley
December 2008
RECIPE BY Cooking Light

Macaroons almost always have nuts and egg whites in the ingredient list. This rendition also features intensely sweet dried figs. Be sure to remove and discard the hard stems of the figs before chopping them.

Ingredients

  • 1 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 2 teaspoons grated lemon rind
  • 1/4 teaspoon cream of tartar
  • Dash of salt
  • 2 large egg whites
  • 1 3/4 cups powdered sugar, divided
  • 3/4 cup finely chopped dried Black Mission figs (about 8)

Nutritional Information

  • Calories 86
  • Caloriesfromfat 38%
  • Fat 3.6g
  • Satfat 0.3g
  • Monofat 2g
  • Polyfat 1.1g
  • Protein 1g
  • Carbohydrate 13.6g
  • Fiber 1.2g
  • Cholesterol 0.0mg
  • Iron 0.3mg
  • Sodium 12mg
  • Calcium 15mg

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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Ratings & Reviews

Flavors didn't work for me

JennyIA
April 03, 2017
The cinnamon overpowered the delicate taste of pecans, and failed to balance the overly sweet figs. And the lemon zest was just like your drunken uncle crashing an otherwise mediocre party. 

JennyIA's Review

princesspeach
December 22, 2010
Wow! These are melt-in-your-mouth fantastic! I followed the prior reviewer's suggestion and used half orange zest and half lemon zest, and I would do so again. Mine weren't as thick as shown but I think I didn't beat the egg whites long enough. Still delicious, and pretty!

NaplesGal's Review

NaplesGal
July 13, 2010
Oh, momma, are these good! I did change one thing - I used 1&1/2 t orange zest and 1/2 t lemon zest, instead of the 2t lemon zest. I've always thought orange goes with figs (and cinnamon) better than lemon does. My cookies turned out a little flatter than the ones in the pic, but they tasted fantastic. I will definitely make these again very soon!