Hickory Nut Macaroons
With few ingredients and short baking time, these cookies seem almost too easy. A choice of nuts for distinctive flavor options is another benefit.
Prep Time:
15 mins
Total Time:
30 mins
Servings:
36 cookies
Ingredients
-
4 egg whites
-
4 cups sifted powdered sugar
-
2 cups chopped hickory nuts, black walnuts, or toasted pecans
Directions
1.
In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff, but not dry, peaks form. Gradually add powdered sugar, about 1/4 cup at a time, beating at medium speed just until combined. Then beat 1 to 2 minutes more or until well combined. Fold in the nuts by hand.
2.
Drop mixture by rounded teaspoons 2 inches apart onto parchment-lined or foil-lined cookie sheets (grease foil).
3.
Bake in a 325 degree F oven about 15 minutes or until edges are very light brown.* Transfer cookies to wire racks and let cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes 36 cookies.
Note
It is normal for these cookies to split around the edges as they bake.
To Present This As a Gift
You will need stickers in desired shapes and colors, plastic Chinese food container (available in paper supply stores), tissue paper, noisemaker, and curling ribbon.
First decide on the arrangement of the stickers. Apply stickers to the sides of the container. Line box with tissue paper and fill with macaroons. Tie noisemaker to container's handle using a ribbon. To curl ribbon, carefully pull ribbon across a scissors blade.
Also Try This
Add stickers to the outside edges of the tissue paper for a more decorative liner.
Nutrition information
Calories 89, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 6 mg, Carbohydrate 12 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
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