Hickory Nut Macaroons
"Hickory nuts can be substituted for black walnuts or toasted pecans"
Original is 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 by Step Method
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
No special items needed.
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