Fig-Pecan Macaroons

Ingredients

• 0.3 teaspoon cream of tartar 
• 2 large egg whites 
• 0.8 cup mission figs dried black finely chopped ( 8)
• 1 teaspoon ground cinnamon 
• 2 teaspoons lemon rind grated
• 1 cup pecans chopped
• 1.8 cups powdered sugar divided
• 1 Dash salt 

Equipment

• food processor
• bowl
• baking sheet
• baking paper
• oven
• blender

Directions

1. Preheat oven to 30
2. Combine pecans and cinnamon in a food processor; process until finely ground.
3. Add rind; process until blended.
4. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form.
5. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture.
6. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.
7. Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets.
8. Bake at 300 for 20 minutes or until bottom edges are lightly browned.
9. Place pans on wire racks; cool completely.