Small Batch Pecan Macaroons
3 WW BLUE POINTS PER COOKIE Although, I love these splendidly fragrant with floral cardamon you could also use ground cinnamon a dash of vanilla extract.
Servings: 24 cookies
Calories: 60kcal
Ingredients
- 1 ½ cups pecan halves about 6 ounces, plus more for garnish.
- ½ cup sugar
- ½ teaspoon ground cardamon
- Pinch fine sea salt
- 1 large egg white
Instructions
- Heat the oven to 350°F. Line a baking sheet with a nonstick silicone baking mat. Place the pecans, sugar, cardamon, and salt in the bowl of a food processor fitted with the blade attachment. Process until finely ground and combined. Add egg white and pulse to combine.
- Using a 1-tablespoon ice cream scoop or a tablespoon, place the cookies on the prepared baking sheet about 1-inch apart.
- You can bake these cookies 1 of 3 ways: Scooped and plain; scooped and flattened with the bottom of a moistened glass; or scooped, flattened, and topped with an additional pecan half.
- Bake until browned and crisp, about 15 minutes. Remove the baking sheet to a rack to cool slightly before transferring the individual cookies to the rack to cool completely. Store the cookies for up to 1 week in a sealable airtight container.
Nutrition
Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 28mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg