Bake the Book: White Pecan Cookies

Vegetarian
Dairy Free
Health score
1%
Bake the Book: White Pecan Cookies
45 min.
48
60kcal

Suggestions


Welcome to a delightful journey of baking with our White Pecan Cookies, a treat that perfectly balances simplicity and indulgence. These cookies are not only vegetarian and dairy-free, making them suitable for a variety of dietary preferences, but they also pack a punch of flavor and texture that will leave your taste buds dancing.

Imagine the rich, nutty aroma of finely chopped pecans wafting through your kitchen as you prepare these delightful morsels. With a light and airy texture, each cookie is a testament to the magic of whipped egg whites, creating a cloud-like consistency that melts in your mouth. The subtle sweetness from superfine sugar complements the earthy notes of pecans, making these cookies a perfect dessert for any occasion.

Ready in just 45 minutes, this recipe yields an impressive 48 cookies, making it ideal for gatherings, parties, or simply to satisfy your sweet cravings. Whether you’re serving them at a festive celebration or enjoying them with a cup of tea, these White Pecan Cookies are sure to impress. So, roll up your sleeves and get ready to bake a batch of these irresistible cookies that are as delightful to make as they are to eat!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • 0.3 teaspoon cream of tartar 
  •  egg whites at room temperature
  • 0.3 cup flour all-purpose
  • 2.5 cups pecans finely chopped
  • pinch salt 
  • cup caster sugar 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack

Directions

  1. Preheat the oven to 225°F. Line a baking sheet with parchment paper or grease lightly.
  2. 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.
  3. 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.
  4. Bake for 1 hour, turn off the oven, and leave the cookies in the oven for another hour.
  5. Remove from the oven and let cool on a wire rack.

Nutrition Facts

Calories60kcal
Protein5.59%
Fat58.66%
Carbs35.75%

Properties

Glycemic Index
5.15
Glycemic Load
3.42
Inflammation Score
-1
Nutrition Score
1.5717391392783%

Flavonoids

Cyanidin
0.61mg
Delphinidin
0.41mg
Catechin
0.41mg
Epigallocatechin
0.32mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.13mg

Nutrients percent of daily need

Calories:59.79kcal
2.99%
Fat:4.11g
6.33%
Saturated Fat:0.35g
2.2%
Carbohydrates:5.64g
1.88%
Net Carbohydrates:5.07g
1.84%
Sugar:4.4g
4.89%
Cholesterol:0mg
0%
Sodium:9.44mg
0.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.88g
1.77%
Manganese:0.26mg
13.09%
Copper:0.07mg
3.51%
Vitamin B1:0.04mg
2.96%
Fiber:0.57g
2.27%
Magnesium:7.35mg
1.84%
Phosphorus:17.95mg
1.8%
Zinc:0.26mg
1.76%
Selenium:1.04µg
1.48%
Vitamin B2:0.02mg
1.38%
Iron:0.19mg
1.07%