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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 42 |
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Egg whites give these addictive cookies a variation on macaroons their light, airy texture. Ingredients:
6 oz pecans (1 1/2 cups) |
1 cup sugar |
1/4 cup potato starch |
1/4 teaspoon salt |
scant 1/4 teaspoon cinnamon |
3 large egg whites, lightly beaten |
Directions:
1. Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. Coarsely chop 1 cup pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites. Stir in remaining cup chopped pecans.
3. Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes. Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper. Bake and cool 2 more parchment-lined sheets of cookies in same manner.
4. Cooks' note: Cookies can be made 1 week ahead and kept in an airtight container at room temperature.
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