Mississippi Praline Macaroons
Created by dienia b on March 28, 2016
- Servings: 35
- Prep Time: 20m
- Cook Time: 35m
- Recipe #23267
Ingredients
- 3 large egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- Salt, pinch
- 1 cup brown sugar, packed
- 1 cup pecans, roughly chopped
- 1 pound pecan nuts (35 to 37 whole pecan halves, for topping)
How to Make
-
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.
Nutritional Facts
- 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