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Hickory Nut Macaroons
36
Servings
Servings
25m PT25M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
40m
Ready In
Ready In
"Hickory nuts can be substituted for black walnuts or toasted pecans"
Original recipe yields 36 servings
Ingredients
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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