PECAN MACAROONS

PECAN MACAROONS
November 19, 2016 Kimberlie

PECAN MACAROONS

Pecan Macaroons, The Finer Cookie.

Dear Rick, Do you remember the day we pedalled our bikes through the pecan orchard in New Mexico? We stopped to gather the fallen nuts in the ditch, and then worried we were stealing. The dusty desert stretched behind us and the mountains loomed before us. We’d been travelling for over a year, starting in San Francisco, the two of us new friends, bikes loaded with our gear, tent and sleeping bags. I think back how that road led us into the cool, green orchard, and how delighted we were.

Life with you since has been like that day. Side by side, we still pedal under the canopy of pecan tree bows talking and laughing about everything and nothing at all. You shade me from the harsh sun and wind, and refresh me with your laughter. I made these Pecan Macaroons for you, my darling. Now let me pour you a cup of tea. Happy 23rd anniversary.

I'd like to acknowledge Shirley Corriher's book Bake Wise. This Pecan Macaroon recipe is hers.

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  • Makes about 40 cookies
  • 7 cups (24.4 oz/692 grams) pecans
  • 1 tablespoon (0.4 oz/11 grams) granulated sugar, divided
  • 2 cups (15.4 oz/437 grams) light brown sugar, packed
  • 1/2 teaspoon (3 grams) fine salt
  • 2 (2 oz/57 grams) large egg whites
  • 3 drops clover honey

MISE EN PLACE MACAROON DOUGH

  • Line a baking sheet with parchment or baking liner.
  • In a food processor with the steel blade, process the pecans into a fine powder, in three batches with 1 teaspoon (0.15 oz/4g) of the granulated sugar in each batch. Careful not to over process the pecans into butter.
  • Measure out 6 cups (21 oz/593 g) ground pecans, brown sugar, and salt into a large bowl and set aside.
    pecan macaroons the finer cookie

    Ground pecans and brown sugar.

FINAL STEP FOR MIXING THE MACAROON DOUGH

  • Add the egg whites and honey to the pecan and brown sugar mixture. With your hands, work the ingredients into an evenly mixed dough.
    pecan macaroons the finer cookie

    Pecan macaroon dough, ready for baking.

  • Refrigerate for 30 minutes to distribute the moisture evenly.

BAKING THE PECAN MACAROONS

  • Arrange a shelf in the center of the oven and preheat to 325ºF/163º C.
  • Shape cold dough into free form pieces or small about 1-inch/2.5 cm or 15-19 gram balls.
    pecan macaroons the finer cookie

    Measuring the Pecan Macaroons so that they’ll all be the same size. -2

  • Lightly compress each cookie just enough to hold together. Over packing them will produce cookies that will be too firm and hard to bite when baked.
  • Place on the baking sheet about one inch apart. These macaroons will not spread while in the oven.
  • Bake for 20 minutes, until set and toasty.
  • Allow to cool for 2 minutes, then remove to a cooling rack.
  • When completely cooled, seal in an airtight container.
  • These cookies will keep for quite a while.
    pecan macaroons the finer cookie

    Pecan Macaroons, The Finer Cookie.

10 Comments

  1. Samantha Dawn 3 months ago

    Love your story here Kim! So sweet. And hello cookies! I’m so happy you were able to join this collaboration! Happy holidays!

    • Author
      Kimberlie 3 months ago

      You make me laugh. Thanks. And I’m as happy to be participating too. Happy holidays Samantha. I wish you only the best.

  2. Jo-Anna 3 months ago

    These look amazing! But I especially love the story behind them and your letter…so lovely

    • Author
      Kimberlie 3 months ago

      Thanks Jo-Anna. The cookies are so simple and straightforward. I only wish relationships are as straightforward! In my case, I got lucky. Thanks for your comment.

  3. Daria 3 months ago

    Congratulations to both of you! What a beautiful letter.
    These look wonderful too and are going on my long list of “to try” recipes. How do you think they’d hold up in super humid weather?

    • Author
      Kimberlie 3 months ago

      Hi Daria! I can’t believe it’s been 23 years. They’ve been good years.

      Regarding your humidity question, I think they’ll be fine. The sugar creates a very stable cookie. And the egg whites aren’t whipped into a meringue, so they won’t wilt. A lot of humidity over a long period of time might create some stickiness. Hopefully they would be eaten before that happens.

      Thanks for your message.
      Kim

  4. Nechama 3 months ago

    The ground Pecans look more powdery vs. finished mixture ready for baking that shows more chunky nut pieces. Which is the best for the macaroon?

    • Author
      Kimberlie 3 months ago

      Hello Nechama,
      Thanks for your question. The picture of the ground pecans includes the brown sugar. That’s why the texture looks finer. I’ve make the tutorial clearer so there’s no more confusion. You have a good eye. If you make the macaroons, please let me know how you like them.
      Best,
      Kim

  5. Ricky 3 months ago

    That is the most beautiful anniversary card that I ever got.
    Thank you for that my love.

    • Author
      Kimberlie 3 months ago

      It’s I who thank you. Lots of love.

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