Chocolate-Pecan Macaroons

Macaroons are a European confection especially popular at Passover. Here, the use of pecans adds a taste of the American South.

Yield: 26 cookies (serving size: 1 cookie)

Ingredients

• 2 1/4  cups  kosher-for-Passover powdered sugar, sifted
• 1/2  cup  unsweetened cocoa
• 2  tablespoons  matzo meal
• 1/8  teaspoon  salt
• 3  large egg whites
• 1  teaspoon  vanilla extract
• 3/4  cup  chopped pecans, toasted
• Cooking spray

Preparation

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.

Nutritional Information

Calories:

73 (33% from fat)

Fat:

2.7g (sat 0.4g,mono 1.5g,poly 0.8g)

Protein:

1.1g

Carbohydrate:

12.3g

Fiber:

0.9g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

18mg

Calcium:

5mg