Mississippi Praline Macaroons

1. 1

   Place chopped pecans in a single layer in a shallow pan.

2. 2

   Bake at 350u00b0 for 7 minutes or until pecans are lightly toasted, stirring occasionally.

3. 3

   Beat egg whites, cream of tartar, and salt at medium speed with a heavy-duty electric stand mixer until frothy; increase speed to high, and gradually add brown sugar, beating until stiff peaks form. Gently fold in toasted chopped pecans.

4. 4

   Drop batter by heaping teaspoonfuls 1 inch apart onto lightly greased aluminum foil-lined baking sheets. Press 1 pecan half into each cookie, flattening slightly.

5. 5

   Bake at 325u00b0 for 33 minutes or until pecan halves are toasted and cookies are lightly golden. Let cool on baking sheet 1 minute. Transfer to wire racks; let cool 20 minutes. (Cookies will crisp while cooling.) Store in airtight containers up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.