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