Fig-Pecan Macaroons

Fig-Pecan Macaroons (Adapted from CL)

1 cup chopped pecans, toasted and cooled
1 teaspoon cinnamon
2 teaspoons fresh grated lemon zest
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
pinch salt
1 3/4 cups confectioners' sugar, divided
3/4 cup finely chopped dried Black Mission figs

Preheat oven to 300 degrees.

In a food processor, add pecans and cinnamon - process until the pecans are finely ground. Add zest and process just until combined.

In a large bowl, add egg whites, cream of tartar and salt. Beat egg whites until foamy - increase speed to high and beat until stiff peaks form. Reserve 2 tablespoons sugar and place in a small bowl. Gradually add remaining sugar to egg mixture - beat on low just until blended. Fold in pecan mixture. Add figs to reserved sugar and toss well to coat - place into the egg mixture and fold until combined.

Drop egg mixture by rounded teaspoonfuls onto parchment-lined baking sheets. Place into the oven and bake until lightly browned, about 18 to 20 minutes. Remove and place pans on a wire rack to cool completely.

Makes about 48 cookies.

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