Martha Washington Cookies Recipe -
Martha Washington Cookies Recipe

Martha Washington Cookies

Recipe by  

"Light, candy-like cookies."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  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 More Reviews

Most Helpful Positive Review
Nov 07, 2004

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.

Most Helpful Critical Review
Oct 13, 2008

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 fridge did not help at all.


12 Ratings

Feb 08, 2010

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.

Jun 20, 2008

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!

Dec 08, 2009

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 turned out pretty good.

Nov 24, 2009

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

Aug 15, 2011

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 they will stick. I love to try new things and these are a GREAT thing to make if you want to try something a little differerent

Dec 17, 2009

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 only change being I will be sure to spray the pan liner since a few did stick when removing them. I also got more cookies than it said, 24 good sized cookies rather than the 18. Usually I end up with less!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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