Martha Washington Cookies

Martha Washington Cookies

11 Reviews 3 Pics
Recipe by  Suzanne Stull

“Light, candy-like cookies.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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Directions

  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Beat egg whites and salt until foamy; gradually add brown sugar and vanilla.
  3. Continue beating until stiff peaks are formed. Fold in pecan halves.
  4. Drop by teaspoon onto greased cookie sheet. Bake for 1 hour.

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Reviews (11)

Rate This Recipe
TXCUTIE920
13

TXCUTIE920

Awesome cookies! I used Eggwhites and had trouble with getting a the mixture to stiffen, and so my consistency reminded me a bit of peanut brittle. BUT, the cookies were still awesome tasting and this recipe will be introduced to my cookie colelction.

Virpi
11

Virpi

Oh my, these were wonderful! I didn't have any pecans so they came out basically as meringue made with brown sugar. To make them a bit "fancier" I piped them on the parchment paper (I used zip log bag). The weather was humid and I was worried they'd lose their crunch but they were so delicious even when a bit sticky, reminding me of taffy. Everyone loved them. Thank you for the great recipe!

RECooks
10

RECooks

I haven't cooked a lot with egg whites and my first attempt at these cookies was a complete flop. The second time around I beat the egg whites well past "foamy" stage and continued beating until they peaked. That seemed to work much better. One I began adding other ingrediants, the peaks seemed to break down. I recommend beating the egg whites all the way to peak or stiff peak and then mixing as little as possible once you begin adding the brown sugar, etc. Overall a super easy recipe... once you get the eggs right.

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 76 cal
  • 4%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 9.1 g
  • 3%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

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