Archive for the ‘Pecan Macaroons’ Category

I hardly eat or use pecans in my baking, maybe because my impression of it stays in sticky pecan pie, which is awfully sweet to me. A while ago I tried out a bakery in Castro Valley called Karin Johnson, and bought a couple of pecan macaroons due to rave reviews on Yelp. Those small size pecan macaroons were not cheap, and they also changed my mind on pecans. The macaroons were chewy, and full of pecan flavor. Too sweet? Very much so! However, I liked the pecan flavor that much that I was willing to give in to the awfully sweetness (which is not a typical me), nibbling the macaroons a little at a time.

I guess I like pecan more than I expected– enough so for me to search up pecan macaroons recipes online at a later time. I looked at all the foodie pictures online and the range is wide. Finally I had my eye on this recipe by deb’s pots— it’s the closest to what I had from Karin Johnson. I bought pecans. I kept the online recipe opened on my iPad for months. But pecan macaroons never happened in my kitchen, not until Christmas time annual new cookie tryout. You see, the timing was finally right— I had egg whites leftovers from making my Christmas tiramisu giveaway, and I didn’t have to look further for new cookie tryout (which is a thing for me!) for our Christmas bake at home.

Pecan Macaroons

Pecan Macaroons

Pecan Macaroons, a bite into chewy pecan heaven.

Pecan Macaroons, a bite into chewy pecan heaven.

Pecan Macaroons– adapted from Pecan Macaroons by deb’s pots (makes 50 pieces)

6 cups pecans– lightly toasted
1/2 cup sugar
1/2 cup egg whites (4 egg whites)– see note below
2 tsp vanilla extract
1/4 tsp salt


  1. Preheat oven to 325 F. Line baking pans with parchment paper.
  2. Grind pecans in a food processor for 1 minute. Add in sugar and process until all blended. Add in egg whites, vanilla extract and salt. Process until mass forms around the blade.
  3. Use a small ice cream scoop, scoop batter (tablespoonful, leveled) onto lined baking pan, leaving 1 inch apart. Bake for 25 minutes, turning halfway of necessary (depending on your oven). Let macaroons cool in the pan for a few minutes before transferring to a cooling rack.

Regina’s Note:

  • Sugar: The amount of sugar is kept the same even I doubled the amount of pecans from the original recipe. The macaroons were still sweet, but not over the border. Next time I’ll try cut it down to 1/3 cup.
  • Egg whites: I suggest not to add in all egg whites at once. The batter should be thick enough (like a thick pecan paste) to form a shape without spreading out too much. Don’t worry if your batter turns out too runny, just add more grind pecans (1 cup at a time) until it reaches the right consistency.

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