Family owned for 136 years, our family recipes have been shared through several generations. St. Joseph is proud to share these favorites with our New Orleans CVB followers. They are written as our family has passed them down.
St. Joseph continues to operate as working sugar cane plantation, so naturally we wanted to submit sweet treats we have savored for all to enjoy.
• 3 large egg whites
• 14 oz. granulated sugar
• 12 1/2 oz. pecans, finely ground
• 1 teaspoon vanilla extract
Preheat oven 350 degrees.
Place the egg whites in the bowl of the stand mixer with the whisk attachment. Whisk on low speed for 2 to 3 minutes, until 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 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 baking.
The macaroons should be just brown around the edges. Remove pan from oven, and place directly on a wet towel placed on a heatproof surface. Let the cookies cool completely before removing from the pan.
Yield: About 60 Macaroons