Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large egg whites
- ¼ tsp fresh lemon juice
- ¾ cup powdered sugar
- pinch of salt
- ⅓ cup finely chopped pecans or almonds
Directions
Preheat the oven to 250°F.
Line 2 cookie sheets with parchment paper or non-stick oven liner film.
Put the egg whites and lemon juice in a chilled bowl.
Beat with an electric mixer to a soft foam.
Slowly beat in the sugar, mixing well after each addition.
Continue beating at medium-high speed until stiff peaks form.
Add the vanilla and salt.
Gently fold in the nuts.
Drop the batter by heaping teaspoons onto the cookie sheets.
Shape with the back of a spoon onto 1-inch circles.
Bake until set and firm, about 1 hour.
Turn off the oven but leave the cookies there until the oven is completely cool.
Remove the cookies from the oven and store in an airtight container at room temperature.