How to Make Brown Sugar Pecan Macaroon Cookies

Pastry chef Mary O’Rourke of The Waffle Window in Portland, Oregon shares one of her favorite holiday recipes, a cookie she used to help make as a child with her mother. The cookie has only three simple ingredients, and is gluten free. The recipe from the video is below.

Brown Sugar Pecan Macaroons recipe

Mary O'Rourke, The Waffle Window. Portland, Oregon

Mary O’Rourke, The Waffle Window.
Portland, Oregon

Serving Size: 42 cookies
Preparation Time: 10 minutes
recipe courtesy of Mary O’Rourke

Ingredients:

  • 1 pound pecans (4 cups)
  • 1 pound brown sugar (2 cups, packed)
  • 3 egg whites

Instructions:

  1. Preheat oven to 400.
  2. Chop the pecans in the food processor or with a knife until the biggest piece is about 1/16 of an inch cube. If you use the processor, do not over process.  Use just the pulse button and check frequently.
  3. Whisk the egg whites gently, just to blend.
  4. Stir the brown sugar into the egg whites to dissolve, then add the pecans and blend thoroughly.
  5. Drop by tablespoonfuls onto parchment lined cookie sheets.  This is important since otherwise the cookies will be impossible to remove.
  6. Bake for 12 to 15 minutes, until tops are evenly browned and cookie feels set.
  7. Remove parchment with cookies from pan and repeat until all cookies are done.
  8. Allow the cookies to rest on the parchment for about 10 minutes before removing with a cookie spatula.  If they are sticking, let them sit on the parchment longer.  Finish cooling on a rack.  Store in airtight containers with layers of parchment in between.

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