A simple, classic recipe for chewy Pecan Macaroons. These delightful, flourless cookies get their structure from a single beaten egg white and are packed with the rich flavor of brown sugar and pecans.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 | Egg White |
| 1 Cup | Brown Sugar, packed |
| 1 Cup | Pecan Nuts, finely chopped |
| ¼ Teaspoon | Salt |
Instructions
- Preheat your oven to 325°F. Grease and flour a cookie sheet.
- In a clean, dry bowl, beat the egg white with an electric mixer on high speed until very stiff peaks form.
- Gradually add the brown sugar while continuing to beat. Beat until the meringue is stiff and glossy.
- In a small bowl, toss the chopped nuts with the salt.
- Gently fold the nut mixture into the meringue with a spatula.
- Drop the mixture by rounded teaspoonfuls, well apart, onto the prepared cookie sheet.
- Bake for about 10 minutes. The cookies will spread and should be set on the outside but still chewy inside.
- Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Note
This is a naturally gluten-free, flourless cookie that gets its structure entirely from the meringue.
