This charming macaroon recipe, attributed to Doris and shared between friends in the mid-20th century, is a delightful take on a classic American cookie. Made with stiffly beaten egg whites, brown sugar, and chopped pecans, these drop cookies are baked until delicately golden and crisp on the outside, with a soft, chewy center. It’s a nostalgic treat often found in holiday cookie tins or accompanying a cup of tea during quiet afternoons. The use of brown sugar adds a caramel-like depth, while pecans bring texture and rich nuttiness.
Ingredients
- 1 egg white
- 1 cup brown sugar
- pinch of salt
- 1 tbsp all-purpose flour
- 1 cup pecans (chopped )
Instructions
Step 1: Beat Egg Whites
- Beat egg whites until very stiff.
Step 2: Add Dry Ingredients
- Gradually add brown sugar, a pinch of salt, and flour while continuing to beat.
Step 3: Fold in Pecans
- Gently stir in the chopped pecans.
Step 4: Drop and Bake
- Drop by spoonfuls onto a greased baking sheet, spacing cookies apart.
Step 5: Bake
- Bake in a slow oven at 325°F for 15 minutes, or until lightly golden.
Step 6: Cool and Remove
- Remove from baking sheet when completely cooled.
Tips
- Add ½ teaspoon vanilla for added flavor.
- Fold in mini chocolate chips with pecans for a richer cookie.
- Substitute walnuts, almonds, or coconut for the pecans.
- For chewier macaroons, slightly underbake by 1 to 2 minutes.
- Use parchment instead of greasing the pan for easier removal.
- Add a pinch of cinnamon for warm spice flavor.
- Toast the pecans before mixing for deeper nuttiness.
- Make them larger and sandwich with chocolate for a decadent treat.
- Add orange zest for a citrusy twist.
- Let the cookies cool completely to firm up their texture.
Nutrition
Calories: 65kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 31mgFiber: 0.4gSugar: 9gVitamin A: 2IUVitamin C: 0.05mgCalcium: 11mgIron: 0.2mg
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