Pecan Macaroons
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A simple, classic recipe for chewy, flourless Pecan Macaroons. These delightful cookies rely on a stiff meringue base packed with rich brown sugar and toasted pecans.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 10 mins | None | 24 cookies |
🔪 Key Equipment
- electric mixer
- mixing bowl
- baking sheet
- spatula
- wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 | Egg White | large |
| 1 Cup | Brown Sugar | packed |
| 1 Cup | Pecan Nuts | finely chopped |
| 1/4 Teaspoon | Salt | None |
Instructions
Step 1: Prepare the Meringue
- Preheat your oven to 325°F and grease and flour a cookie sheet.
- In a clean, dry bowl, beat the 1 egg white with an electric mixer on high speed until very stiff peaks form.
- Gradually add the 1 cup brown sugar while continuing to beat until the meringue is stiff and glossy.
Step 2: Fold and Bake
- In a small bowl, toss the 1 cup pecan nuts with the 1/4 teaspoon 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 until the cookies are set on the outside but still chewy inside. Let them cool on the pan for a few minutes before transferring to a wire rack.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Original Recipe Scan
