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Name: Mississippi Praline Macaroons
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Pecans, roughly chopped; 3 lg Egg whites; 1/2 ts Cream of tartar; 1 c Brown sugar

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INGREDIENTS

1 c Pecans, roughly chopped
3 lg Egg whites
1/2 ts Cream of tartar
1 c Brown sugar

Servings

INSTRUCTIONS

Barbara Wassers Kosher Passover Kitchen (Adapted from New York Times recipe from Felicia Schlenker, 4/8/92) New 1995 - excellent - didnt make enough Cookie sheets lined with parchment paper 275o F. oven 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 inch apart, on prepared pan. Flatten like a macaroon. Place a quarter or half pecan on top of each cookie. Bake at 2750 F. 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. Yield: Approximately 30 macaroons Posted to JEWISH-FOOD digest V97 #116 by swass@global2000.net (Barbara & Steve Wasser) on Apr 7, 1997

NOTES

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Mississippi Praline Macaroons

1 c Pecans, roughly chopped 
3 lg Egg whites 
1/2 ts Cream of tartar 
1 c Brown sugar

Barbara Wassers Kosher Passover Kitchen (Adapted from New York Times  recipe from Felicia Schlenker, 4/8/92)    New 1995 - excellent - didnt make enough    Cookie sheets lined with parchment paper 275o F. oven    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 inch apart, on prepared pan. Flatten like a macaroon. Place a  quarter or half pecan on top of each cookie. Bake at 2750 F. 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.    Yield: Approximately 30 macaroons Posted to JEWISH-FOOD digest V97 #116 by  swass@global2000.net (Barbara & Steve Wasser) on Apr 7, 1997

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Nutrition

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Serving Size: 1 Serving (1034g)
Recipe Makes: 1 Servings

Calories: 1958
Calories from Fat: 9 (0%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1109.4mg		38 %
Potassium 1615.3mg		43 %
Total Carbohydrate 436.2g		128 %
	Dietary Fiber 0g	0 %
	Sugars, other 436.2g
Protein 65.3g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1958

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