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Mock Macaroons (Modernized from 1910)

If you enjoy chewy, nut-forward cookies and vintage desserts that don’t rely on flour or butter, these are worth trying. They’re simple, old-fashioned, and surprisingly rich for such a short ingredient list.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 egg white
  • 1 cup brown sugar
  • 1 cup finely chopped pecans
  • ¼ tsp salt

Method
 

  1. Beat the egg white until light and foamy (not stiff peaks).
  2. Combine the egg white and brown sugar in a heatproof bowl.
  3. Place the bowl over a saucepan of gently simmering water (double-boiler method).
  4. Stir constantly while heating until the sugar dissolves and the mixture thickens slightly.
  5. Remove from heat.
  6. Fold in the chopped pecans mixed with salt.
  7. Drop by teaspoonfuls onto a buttered baking sheet, spacing about 1 inch apart.
  8. Bake in a slow oven (300–325°F) until lightly set and just golden.
  9. Bake time: about 15–20 minutes.
  10. Yield: about 2 dozen small cookies