posted by Mai 12-26-102 9:11 AM
Brown Sugar Pecan Macaroons
Makes about 40 cookies
2 large egg whites
8 ounces (about 2 cups) pecan pieces, lightly toasted and chopped into 1/4-inch pieces
1/4 teaspoon salt
2 cookie sheets or jelly roll pans covered with parchment or foil
2 cups firmly packed dark brown sugar
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
In the bowl of a standing electric mixer fitted with the whip attachment, whip the egg whites and salt on medium speed until they hold a firm peak, about 2 or 3 minutes. Remove the bowl from the mixer, and with a large rubber spatula, fold in the sugar and the pecans. The egg whites will deflate entirely and the mixture will become sticky and pasty.
Using a pastry bag fitted with a 1/2-inch plain tube (Ateco #806), pipe out 1 1/2-inch macaroons onto the prepared pans. Leave about 2 inches around each cookie.
Bake for about 20 minutes, or until the macaroons are puffed and somewhat firm. Cool on the pans on racks.
Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.