These delectable little chewy, airy, Passover cookies pack an awesome sweet and nutty flavor. Part praline pecan. Part meringue. Total awesomeness Southern inspired.
Preheat oven to 275°F.
Beat the egg whites until they form soft peaks, about 5-8 minutes. Gradually add the sugar and beat until the whites form stiff peaks and are very firm. Gently fold in the chopped Pecans. Spoon heaping tablespoons of the egg white batter on a paper-lined cookie sheet, leaving at least 1-inch between the cookies. Place a pecan half in the center of the cookie and press down flat. Bake for about 25-30 minutes, or until the cookies are firm, but still shiny. Note: Pecans and egg whites can burn very quickly. Be sure to keep a good eye on the cookies during the baking process and move oven shelves as necessary.