Makes about42 cookies
- Active time:15 min
- Start to finish:1 1/4 hr
April 2005
Egg whites give these addictive cookies—a variation on macaroons—their light, airy texture.
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6
oz pecans (1 1/2 cups)
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1
cup
sugar
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1/4
cup
potato starch
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1/4
teaspoon
salt
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Scant 1/4 teaspoon cinnamon
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3
large egg whites, lightly beaten
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Special equipment:
parchment paper
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Put oven rack in middle position and preheat oven to 375°F. Line a large baking sheet with parchment paper.
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Coarsely chop 1 cup pecans and set aside. Pulse remaining 1/2 cup pecans in a food processor with sugar, potato starch, salt, and cinnamon until finely ground (be careful not to pulse to a paste), then stir into egg whites. Stir in remaining cup chopped pecans.
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Drop 1/2 tablespoons of batter 2 inches apart on baking sheet and bake until cookies are lightly browned and slightly puffed, 15 to 17 minutes. Slide parchment onto a rack and cool cookies completely (cookies will crisp as they cool), then remove from paper. Bake and cool 2 more parchment-lined sheets of cookies in same manner.
Cooks’ note: Cookies can be made 1 week ahead and kept in an airtight container at room temperature.
