Mississippi Praline Macaroons

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Health score
31%
Mississippi Praline Macaroons
20 min.
1
1986kcal

Suggestions


Indulge in the sweet and nutty goodness of Mississippi Praline Macaroons, a delightful dessert that perfectly balances richness and texture. Whether you're a baking novice or a seasoned pro, this gluten-free and dairy-free treat is sure to impress your taste buds and elevate any occasion.

What sets these macaroons apart is their unique combination of flavors and satisfying crunch. The toasty aroma of pecans fills your kitchen as you prepare this quick and easy recipe, taking just 20 minutes to whip up. With warm, gooey centers and crisp edges, each bite transports you to a cozy Southern kitchen where pralines are a beloved staple.

This recipe captures the essence of the classic Mississippi praline, utilizing simple ingredients that are easy to find. With firm brown sugar providing the perfect sweetness and egg whites creating a light and airy texture, every macaroon is a tiny morsel of joy. Plus, they're vegetarian and low FODMAP, making them a thoughtful addition to any dietary needs.

Gather your loved ones and make memories over these exquisite macaroons. Perfect for sharing or as a special treat just for you, they offer a sumptuous experience that will have everyone coming back for more. Treat yourself to the bliss of Mississippi Praline Macaroons and enjoy each heavenly bite!

Ingredients

  • cup firmly brown sugar light packed
  • 0.3 teaspoon cream of tartar 
  •  egg whites at room temperature
  • 36  pecan halves 
  • cup pecans coarsely chopped
  • pinch salt 

Equipment

  • frying pan
  • baking sheet
  • oven
  • aluminum foil
  • stand mixer

Directions

  1. Place chopped pecans in a single layer in a shallow pan.
  2. Bake at 350 for 7 minutes or until pecans are lightly toasted, stirring occasionally.
  3. Beat egg whites, cream of tartar, and salt at medium speed with a heavy-duty electric stand mixer until frothy; increase speed to high, and gradually add brown sugar, beating until stiff peaks form. Gently fold in toasted chopped pecans.
  4. Drop batter by heaping teaspoonfuls 1 inch apart onto lightly greased aluminum foil-lined baking sheets. Press 1 pecan half into each cookie, flattening slightly.
  5. Bake at 325 for 33 minutes or until pecan halves are toasted and cookies are lightly golden.
  6. Let cool on baking sheet 1 minute.
  7. Transfer to wire racks; let cool 20 minutes. (Cookies will crisp while cooling.) Store in airtight containers up to 1 week.

Nutrition Facts

Calories1986kcal
Protein4.73%
Fat49.5%
Carbs45.77%

Properties

Glycemic Index
20
Glycemic Load
0.69
Inflammation Score
-8
Nutrition Score
32.129565036815%

Flavonoids

Cyanidin
17.12mg
Delphinidin
11.6mg
Catechin
11.54mg
Epigallocatechin
8.97mg
Epicatechin
1.31mg
Epigallocatechin 3-gallate
3.67mg

Nutrients percent of daily need

Calories:1986.19kcal
99.31%
Fat:114.92g
176.8%
Saturated Fat:9.85g
61.57%
Carbohydrates:239.09g
79.7%
Net Carbohydrates:223.79g
81.38%
Sugar:220.37g
244.85%
Cholesterol:0mg
0%
Sodium:250.15mg
10.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.69g
49.38%
Manganese:7.33mg
366.27%
Copper:2.04mg
101.92%
Vitamin B1:1.06mg
70.38%
Fiber:15.3g
61.22%
Magnesium:222.59mg
55.65%
Zinc:7.32mg
48.78%
Phosphorus:463.88mg
46.39%
Selenium:26.7µg
38.14%
Vitamin B2:0.6mg
35.43%
Potassium:1216.6mg
34.76%
Iron:5.7mg
31.64%
Calcium:300.56mg
30.06%
Vitamin B6:0.43mg
21.47%
Vitamin B5:1.84mg
18.37%
Vitamin E:2.23mg
14.88%
Vitamin B3:2.2mg
11.01%
Folate:40.87µg
10.22%
Vitamin K:5.58µg
5.31%
Vitamin C:1.75mg
2.13%
Vitamin A:89.26IU
1.79%
Vitamin B12:0.08µg
1.35%
Source:My Recipes