Martha Washington Cookies

Martha Washington Cookies

11

"Light, candy-like cookies."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 76 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

11
  1. 12 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

The taste of the cookies was good but not worth the stress of making them. I'm not sure where I went wrong but the dough was very fluid and did not make cookies. Letting the batter sit in the fr...

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 ...

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 unti...

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 l...

This cookie got better after it sat out a couple hours after baking. It tasted a bit salty so I will probably put less next time, also I added bit of cream of tartar to the egg whites and it tur...

These have become a favorite at Christmas; particularly for my dad who can only eat glutin-free foods.

These are fabulous! I made some with chocolate chips instead of pecans, and they were delicious! Make sure you don't over bake them though and take them off the pan as soon as they come out, or ...

These turned out great! So easy to make with just a few ingredients. Yes they take a long time to bake but if you have the time, why not? Very very light. I will be making them again with the on...

I used Ideal zero-calorie brown sugar as a substitute with amazing results.

These are easy to make. I wouldn't make them again only because they take an HOUR to bake. Most cookies take 8-10 minutes. I brought them to church for coffee service though and they all got ...