Martha Washington Cookies10 Reviews
“Light, candy-like cookies.” - by Suzanne Stull
Original recipe yields 3 dozen
- Preheat oven to 250 degrees F (120 degrees C).
- Beat egg whites and salt until foamy; gradually add brown sugar and vanilla.
- Continue beating until stiff peaks are formed. Fold in pecan halves.
- Drop by teaspoon onto greased cookie sheet. Bake for 1 hour.
Amount Per Serving (18 total)
- 76 cal
- 4.3 g
- 9.1 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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 th..." See moreis recipe will be introduced to my cookie colelction."
"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..." See more). 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! "
"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..." See more 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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