Mississippi Praline Macaroons
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
large |
|
| 1 | cup |
brown sugar
|
*
|
| 1 | cup |
pecans
roughly chopped |
|
| 1 | x |
margarine
for greasing pan |
*
|
| 24 | each |
pecan halves
for topping |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
large |
|
| 237 | ml |
brown sugar
|
*
|
| 237 | ml |
pecans
roughly chopped |
|
| 1 | x |
margarine
for greasing pan |
*
|
| 24 | each |
pecan halves
for topping |
*
|
Directions
Beat egg whites to form peaks.
Gradually add sugar and beat until whites are stiff.
Stir in chopped nuts.
Preheat oven to 275℉ (140℃).
Spoon a heaping teaspoon of macaroon mixture on a greased cookie sheet.
Press down like a macaroon and put a pecan half on top.
Bake for 30 minutes, checking occasionally, until cookies are hard but shiny.
