Mom Montgomery’s Praline Macaroons

These cookies come straight from Joe’s mom (a wonderful baker!) and are easy and low calorie.  Enjoy!

Praline Macaroons

1 cup coarsely chopped pecans

3 egg whites at room temperature

1/4 tsp. cream of tartar*

pinch of salt

1 cup firmly packed light brown sugar

36 pecan halves

 

1.  Place chopped pecans in a single layer in a shallow pan and bake at 350 degrees for 7 minutes or until lightly toasted.

2.  Beat egg whites, cream of tartar and salt until frothy, increase speed and gradually add brown sugar, beating until stiff peaks form.  Gently fold in toasted chopped pecans.

3.  Drop batter by heaping teaspoonfuls 1 inch apart on lightly greased aluminum foil- lined baking pans (wonder if non-stick foil would eliminate the need to grease the foil?).  Press one pecan half into each cookie lightly.

4.  Bake at 325 degrees for 33 minutes  or until the cookies are lightly golden and the pecan halves toasted.  Cool and store in an airtight container.
*No need to buy a can of cream of tartar.  A small pouch can be purchased for half the price at Home Economist or Fresh Market.