+

Mississippi Praline Macaroons

Ingredients (6)

  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch salt
  • 1 cup packed light brown sugar
  • 1 cup roughly chopped pecans
  • 35 to 37 pecan halves, for topping
Try Amazon Fresh
Nutritional Information
  • Calories56
  • Fat3.26g
  • Saturated fat0.28g
  • Trans fat
  • Carbs6.65g
  • Fiber0.43g
  • Sugar6.13g
  • Protein0.72g
  • Cholesterol
  • Sodium14.36mg
  • Nutritional Analysis per serving (36 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Mississippi Praline Macaroons

This is a favorite dessert [from Ann Grundfest Gerache, Vicksburg, Mississippi] served at community Passover seders sponsored by Vicksburg’s Congregation Anshe Chesed.

Game plan: As soon as the macaroons have cooled, store them in an airtight container to keep them crisp.

Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.

This recipe was featured as part of our Southern Seder menu.

Get The Cookbook

Tips for Christmas

Instructions

  1. 1Preheat the oven to 325°. Grease 2 or 3 large baking sheets or line the sheets with foil and grease the foil.
  2. 2In a large bowl, with an electric mixer at medium speed, beat the egg whites, cream of tartar, and salt until frothy. Increase the mixer speed to high and continue beating, adding the brown sugar gradually (in small handfuls) and scraping the bowl once, until the whites form stiff, glossy peaks. (This will take a few minutes.) With a large rubber spatula, fold in the pecans.
  3. 3Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing them 1 inch apart. Press a pecan half into each, flattening the cookie slightly.
  4. 4Bake until the macaroons are set and feel hard and crisp, about 35 minutes. Transfer to wire racks to cool completely, then store in airtight containers.

From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.

Load Comments

Recommended from Chowhound

How to Stick to Healthy Eating Resolutions for the New Year
Guides

How to Stick to Healthy Eating Resolutions for the New Year

by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...

5 Plant-Based Swaps for the Carbs You Crave
Guides

5 Plant-Based Swaps for the Carbs You Crave

by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...

13 Easy Ingredient Swaps for Healthier Cooking
Guides

13 Easy Ingredient Swaps for Healthier Cooking

by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...