Mississippi Praline Cookies

Notes: Perfect for Passover - flourless and very light after a heavy meal. yield: 5 dozen small or 4 dozen large cookies. 169 carbs/recipe. 4.3 carbs/cookie.

Ingredients

3 large egg whites AT ROOM TEMPERATURE

1/2 tsp. cream of tartar

1 cup brown sugar

1 cup pecans, roughly chopped

PLUS 48-60 large pecan pieces

Mise en Place

-Line cookie sheets with parchment paper or waxed paper. Lightly grease the paper with margarine or butter.

-In a small bowl, stir through brown sugar to remove any lumps.

-Set aside the 48-60 nicest-looking whole pecans.

-Coarsely chop 1 cup of pecan pieces.

Directions

With an electric mixer, beat egg whites and cream of tartar in a large bowl on High until they form soft peaks. Gradually add brown sugar, beating thoroughly after each addition until stiff peaks form. Stir in chopped pecans. Drop by rounded teaspoonfuls, about 1 inch apart, on prepared pans. Flatten a little by placing a pecan piece on top of each cookie.

Bake at 275 degrees for about 25-30 minutes or until cookies are firm, but still shiny. Cool slightly before removing from sheets. Allow to cool completely before storing in an airtight container.