Fig-Pecan Macaroons
4 dozen (serving size: 2 macaroons)
1 cup chopped pecans
1 teaspoon ground cinnamon
2 teaspoons grated lemon rind
1/4 teaspoon cream of tartar
Dash of salt
2 large egg whites
1 3/4 cups powdered sugar, divided
3/4 cup finely chopped dried Black Mission figs (about
1. Preheat oven to 300°.
2. Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended.
3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.
4. Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300° for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely.
Nutritional Information
Calories:86 (38% from fat)
Fat:3.6g (sat 0.3g,mono 2g,poly 1.1g)
Protein:1g
Carbohydrate:13.6g
Fiber:1.2g
Cholesterol:0.0mg
Iron:0.3mg
Sodium:12mg
Calcium:15mg
Fig-Pecan Macaroons
Linear Mode
