Mississippi Praline Macaroons
Recipe: #23267
March 28, 2016
"This is a favorite dessert [from Ann Grundfest Gerache, Vicksburg, Mississippi] served at community Passover seders sponsored by Vicksburg’s Congregation Anshe Chesed.chow hound"
Original is 35 servings
Ingredients
Nutritional
- Serving Size: 1 (21.8 g)
- Calories 122.4
- Total Fat - 8.7 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 18.6 mg
- Total Carbohydrate - 9.4 g
- Dietary Fiber - 1.2 g
- Sugars - 6.5 g
- Protein - 2.6 g
- Calcium - 19.1 mg
- Iron - 0.8 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 325°.
Step 2
Grease 2 or 3 large baking sheets or line the sheets with foil and grease the foil.
Step 3
In a large bowl, with an electric mixer at medium speed, beat the egg whites, cream of tartar, and salt until frothy.
Step 4
Increase the mixer speed to high and continue beating, adding the brown sugar gradually (in small handfuls) and scraping the bowl once, until the whites form stiff, glossy peaks.
Step 5
With a large rubber spatula, fold in the chopped pecans.
Step 6
Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing them 1 inch apart.
Step 7
Press a pecan half into each, flattening the cookie slightly.
Step 8
Bake until the macaroons are set and feel hard and crisp, about 35 minutes. Transfer to wire racks to cool completely,
Step 9
Then store in airtight containers.
Tips
No special items needed.
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