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 email@example.com (Barbara & Steve Wasser) on Apr 7, 1997
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|Serving Size: 1 Serving (1034g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 1958
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