Prep 15 mins
Cook 20 mins
Delicate little morsels from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- Preheat oven to 325F and lightly grease baking sheet.
- Beat egg whites stiff; add sugar and flavoring.
- Combine nuts, crumbs and salt; fold gently into egg whites.
- Shape into small balls, place on prepared pan and bake for about 20 minutes.
These are delicious!! I made 2 batches, the first looked like granola patties and that wasn't the look I was going for! For the second batch, I chopped the pecans very fine, and used panko crumbs, and actually ran them through the chopper as well. Instead of using a dark demerara brown sugar, I used a very fine brown sugar. These turned out to be beautifully round chewy cookies. I also reduced the cooking time to 15 minutes, as these were smaller cookies and didn't need as much time in the oven. As to cookgirl's problem, I think you may not have beaten your egg whites enough. I used an electric hand whip in a small jar, beating the whites for about 5 minutes to get the proper consistency.
Well, whatever did I do wrong this time? These are: delicious, delicate and lacy cookies. Problem is the batter was too wet to form into balls. Knowing this, I say go for it. The cookies will be crispy and flat but definitely not round. I noticed someone ate half the batch sometime during the night. Can't blame it on Santa this time around. These are yummy with English tea! 0 for lack of roundness (my fault, surely), 5+ for taste and easy preparation. Thanks, Molly.