Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 87.3
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 9.4 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.2 g
- Protein: 1.0 g
View full nutritional breakdown of Fig Pecan Macaroons calories by ingredient
Fig Pecan Macaroons
Submitted by: ALWAYS_DREAMINIntroduction
These are tiny cookies and you'll want to eat 8 lol. These are tiny cookies and you'll want to eat 8 lol.Number of Servings: 24
Ingredients
-
Pecans
Ground Cinnamon
Egg Whites
Powdered Sugar
Dried Figs
Cream of Tartar
Lemon Rind
Salt
Tips
Directions
Preparation
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.
Serving Size: Makes 4 dozen cookies. Serving size is 2 cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user ALWAYS_DREAMIN.
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.
Serving Size: Makes 4 dozen cookies. Serving size is 2 cookies.
Number of Servings: 24
Recipe submitted by SparkPeople user ALWAYS_DREAMIN.
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