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1 cup pecans roughly chopped
Line cookie sheets with parchment paper and preheat oven to 275°F.
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" apart, on prepared pan. Flatten like a macaroon.
Place a quarter or half pecan on top of each cookie.
Bake 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.
Poster's Notes:
Posted by Barbara Wasser
Nutritional Info Per Serving: 42 Calories; 1g Fat (27% calories from fat); 0g Protein; 8g Carbohydrate; 0mg Cholesterol; 8mg Sodium
3 large egg whites
1/2 teaspoon cream of tartar
1 cup brown sugar
30 large pecan pieces (1/4's or 1/2's of a pecan)
This one has been popular with our family since I first baked them in 1995. Every Seder since has had them as part of the dessert elaborate fare. New 1995--excellent--didn't make enough.