Chocolate Pecan Macaroons Recipe
Ingredients
| 2 1/2 cups kosher-for-Passover powdered sugar, sifted | ||
| Unsweetened cocoa | 1/2 Cup (16 tbs) | |
| Matzo meal | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Egg whites | 3 Large | |
| Vanilla extract | 1 Teaspoon | |
| Chopped pecans | 3/4 Cup (16 tbs), toasted | |
| Cooking spray | ||
Directions
1.
Preheat oven to 325 °.
2.
Combine first 4 ingredients in a large bowl; stir with a whisk.
Add egg whites, 1 at a time, beating with a mixer at medium speed until combined; scrape bowl occasionally.
Add vanilla, and beat well.
Fold in pecans.
Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
3.
Bake at 325° for 15 minutes or until dry on the surface and centers are soft.
Remove from oven; cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula.
Cool completely on wire racks.
Preheat oven to 325 °.
2.
Combine first 4 ingredients in a large bowl; stir with a whisk.
Add egg whites, 1 at a time, beating with a mixer at medium speed until combined; scrape bowl occasionally.
Add vanilla, and beat well.
Fold in pecans.
Drop batter by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
3.
Bake at 325° for 15 minutes or until dry on the surface and centers are soft.
Remove from oven; cool on wire racks for 15 minutes or until cookies can be easily removed with a spatula.
Cool completely on wire racks.
Chef
