Pecan Macaroons by Shirley Corriher

Yield: About 40 cookies

• Nonstick cooking spray
• 7 cups (24.4 oz/692 g) pecans
• 1 Tablespoon (0.4 oz/11 g) granulated sugar, divided
  
• 2 cups (15.4 oz/437 g) light brown sugar, packed
• 1/2 teaspoon (3 g) salt
• 2 large egg whites 2 oz/57 g)
  
• 3 drops honey

1. Arrange a shelf in the center of the oven and preheat to 325 degrees/163 C. Line a baking sheet with Release foil (nonstick side up), or parchment sprayed with nonstick cooking spray.
2. In a food processor with the steel blad, process the pecans in three batches with 1 teaspoon (0.15 oz/4g) of the granulated sugar in each batch. You want to get the pecans finely ground but not to a powder or a butter. Measure out 6 cups (21 oz/593 g) ground pecans and place in a mixing bowl.
3. Add the brown sugar, salt, egg whites, and honey. With clean hands, work the ingredients into an evenly mixed dough. Shape dough into small (about 1-inch/2.5-cm) balls and place on the baking sheet Place in the refrigerator for at least 30 minutes.
4. Place in the oven on the arranged shelf and bake for 20 minutes, until set. Allow to cool for 2 minutes, then remove to a cooling rack. When completely cooled, seal in a cookie tin or heavy-duty zip-top plastic bag. These cookies will keep well for months and are better made several weeks ahead.

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