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Recipe Category: Cookie
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Ingredients
Recipe for: Galletas Blancas de Nuez – White Pecan Cookies
Makes ABOUT 4 DOZEN
- 2½ cups finely chopped pecans
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- pinch of salt
- 4 egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 1 cup superfine sugar
Method
- Preheat the oven to 225°F
- Line a baking sheet with parchment paper or grease lightly
- In a large bowl, combine the pecans, flour, baking powder, and salt
- Beat the egg whites with the cream of tartar at medium-high speed until they are foamy and start to thicken but have not quite reached soft peaks
- Gradually and slowly add the sugar
- Continue beating on high speed for a few minutes, until thick and glossy
- Add one-fourth of the pecan mixture and fold carefully so that the eggs don’t lose their structure and volume
- Repeat, incorporating the remaining pecan mixture in three more additions
- Using two small spoons or a piping bag fitted with the flat tip attachment, form little mounds on the prepared baking sheet
- Bake for 1 hour, turn off the oven, and leave the cookies in the oven for another hour
- Remove from the oven and let cool on a wire rack
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