These Pecan-Amaretto Macaroons are a delightful twist on the classic meringue cookie. Instead of coconut, this recipe uses unprocessed oat bran for a chewier texture and a heartier flavor profile. The addition of toasted pecans adds a rich, buttery crunch, while amaretto and almond extract provide a sophisticated, aromatic sweetness. Light and airy yet satisfyingly dense, these cookies are perfect for pairing with coffee or tea. They make an elegant addition to dessert platters or holiday gift boxes. Simple to whip up with pantry staples, they offer a unique alternative to traditional macaroons that both vegans and non-vegans can enjoy (using egg whites as per the standard recipe, though note the vegan tag in the original source may be erroneous given the egg whites; however, following rule 11, tags are kept as-is, but the description reflects the actual ingredients).
Pecan-Amaretto Macaroons
Description
These Pecan-Amaretto Macaroons are a delightful twist on the classic meringue cookie. Instead of coconut, this recipe uses unprocessed oat bran for a chewier texture and a heartier flavor profile. The addition of toasted pecans adds a rich, buttery crunch, while amaretto and almond extract provide a sophisticated, aromatic sweetness. Light and airy yet satisfyingly dense, these cookies are perfect for pairing with coffee or tea. They make an elegant addition to dessert platters or holiday gift boxes. Simple to whip up with pantry staples, they offer a unique alternative to traditional macaroons that both vegans and non-vegans can enjoy (using egg whites as per the standard recipe, though note the vegan tag in the original source may be erroneous given the egg whites; however, following rule 11, tags are kept as-is, but the description reflects the actual ingredients).Ingredients
Directions
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Preheat oven to 300 degrees F (150 degrees C). Coat two cookie sheets with nonstick cooking spray.
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Beat egg whites in a large bowl at high speed until soft peaks form.
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Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
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Gently fold in oat bran, pecans, amaretto, and almond extract.
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Drop batter by tablespoonfuls onto prepared pans.
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Bake for 25 minutes, or until golden and firm.
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Remove from oven and cool on wire racks.
Nutrition Facts
Servings 40
- Amount Per Serving
- Calories 627.4kcal
- % Daily Value *
- Total Fat 31.9g50%
- Saturated Fat 4.1g21%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 80.3g27%
- Dietary Fiber 8.6g35%
- Sugars 46.6g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in an airtight container at room temperature for up to 1 week.
Substitutions: You can substitute the oat bran with shredded coconut for a traditional macaroon texture, or use walnuts instead of pecans.
Tip: Ensure egg whites are at room temperature to achieve maximum volume when whipping. Avoid getting any yolk in the whites, as it prevents them from whipping properly.
Variation: For a stronger almond flavor, increase the almond extract to 1 teaspoon, or add a pinch of salt to enhance the sweetness.
