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“Giants of Jazz: Art…

May 29 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more

Cecilia Vicuña: About…

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David Hansen's Garden…

May 29, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Monday Blues

May 29, 2017 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

New Orleans Museum of…

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Jim Steg (American, 1922 -2001) was the most influential printmaker to be based… more

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Spanning several generations, five Puerto Rico-based artists Zilia… more

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In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

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May 29, 2017
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May 29 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

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Ashé Cultural Arts Center is happy to present the dramatic documentary,… more

Beyond the Canvas:…

May 30 - Jul 9, 2017
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Singer/Songerwriter…

May 30, 2017 - Jan 06, 2026
In The Voodoo Garden, All Ages. House of Blues New Orleans hosts a new weekly… more

The All-Star…

May 30 - 30, 2017
The only Classic Americana show of its kind in New Orleans, each week featuring… more

“Giants of Jazz: Art…

May 29 - Dec 17, 2017
This spring, art and music converge as The Historic New Orleans Collection… more
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St. Joseph Plantation’s Macaroons

This recipe has been passed down through generations of family members who were born, and or raised on St. Joseph Plantation. We have been family owned for 136 years, and continue as a working sugar cane plantation.

Macaroons
Tante (Aunt) Blanche Simon - Great Granddaughter of Joseph Waguespack

Ingredients:

• 3 Egg Whites
• 14 ounces granulated sugar
• 12 1/2 ounces pecans finely ground
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Place the egg whites in a bowl of a stand mixer with the whisk attachment. Whisk on low speed for 2 to 3 minutes, until the egg whites begin to foam.

Gradually add the sugar over 2 minutes. Increase the speed to high and whisk for another 10 minutes. This seems like a really long time, but it's not. Fold in the pecans and vanilla.

Using a 2 tablespoon size ice cream scoop, scoop the mixture onto parchment lined half sheet pans.

Bake for 14 to 17 minutes for a chewy macaroon, and 17 to 20 minutes for a crisp macaroon. Rotate the pans 180 degrees halfway through the baking.

The macaroons should be just brown around the edges. Remove the pan from the oven and place directly on a wet towel set on a heatproof surface.

Let the cookies cool completely before removing the pan.

Yield about 60 macaroons