Mississippi Praline Macaroons

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.