| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Pecans, roughly chopped |
| 3 |
lg |
Egg whites |
| 1/2 |
ts |
Cream of tartar |
| 1 |
c |
Brown sugar |
| 30 |
lg |
Pecan pieces (1/4's or 1/2's of a pecan) |
INSTRUCTIONS
Barbara Wasser's Kosher Passover Kitchen (Adapted from New York Times
recipe from Felicia Schlenker, 4/8/92)
New 1995 - excellent - didn't make enough
Cookie sheets lined with parchment paper 275o F. oven
In the bowl of an electric mixer, beat egg whites and cream of tartar until
they form soft peaks. Gradually add sugar, beating thoroughly until stiff
peaks are formed. Fold in chopped pecans. Drop by heaping teaspoonfuls,
about 1 inch apart, on prepared pan. Flatten like a macaroon. Place a
quarter or half pecan on top of each cookie. Bake at 2750 F. about 30
minutes, checking occasionally, until cookies are hard but still shiny.
Cool slightly and remove from sheets. Allow to cool completely and store in
airtight containers.
Yield: Approximately 30 macaroons Posted to JEWISH-FOOD digest V97 #116 by
swass@global2000.net (Barbara & Steve Wasser) on Apr 7, 1997
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