Hickory Nut Macaroons

36
Servings
25m
Prep Time
15m
Cook Time
40m
Ready In

Recipe: #32757

June 25, 2019



"Hickory nuts can be substituted for black walnuts or toasted pecans"

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (29.7 g)
  • Calories 131.2
  • Total Fat - 4 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 20.5 mg
  • Total Carbohydrate - 23.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 22.5 g
  • Protein - 1.5 g
  • Calcium - 8.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff, but not dry, peaks form.

Step 2

Gradually add powdered sugar, about 1/4 cup at a time, beating at medium speed just until combined. Then beat 1 to 2 minutes more or until well combined.

Step 3

Fold in the nuts by hand.

Step 4

Drop mixture by rounded teaspoons 2 inches apart onto parchment-lined or foil-lined cookie sheets (grease foil).

Step 5

Bake in a 325 degree F oven about 15 minutes or until edges are very light brown.

Step 6

Transfer cookies to wire racks and let cool.

Step 7

Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.

Tips & Variations


No special items needed.

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