Photo by Andrea Behrends

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4 dozen

  • 1 cup egg whites
  • ½ teaspoon kosher salt
  • 1 cup white sugar
  • 1 cup sugared pecans, chopped fine
  1. Preheat oven to 275 degrees.
  2. Whisk whites and salt in an electric mixer fitted with a whisk attachment until slightly foamy.
  3. Begin adding sugar in, a bit at a time, and continue whisking until stiff and glossy.
  4. Fold in pecans with a wooden spoon.
  5. Scoop onto parchment-lined sheet pan with 1-inch cookie scoop or pipe in 1-inch mounds. Note: If using as cake topping, spread on top of sweet potato skillet cake (see recipe above).
  6. Bake for 40 minutes or until nearly dry in the middle (test cookies for desired crispness by pulling one out of pan and letting it cool at room temperature for a minute).
  • from Chef Rebekah Turshen, City House, Nashville, TN

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