Scented with nutmeg, these distinctive light little cookies have been a family favorite for many years. They are easy to make, melt in your mouth, and are far better than store-bought meringue cookies.

　　

Ingredients

Makes 24 to 30

　　1 large egg white

　　1 cup light brown granulated sugar, regular light brown sugar, or turbinado sugar

　　Pinch of salt

　　1/4 teaspoon ground allspice or nutmeg

　　1 1/2 cups finely chopped pecans

　　

Step 1

1. Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.

　　

Step 2

2. Using an electric mixer, beat the egg white until stiff and gradually add the sugar, salt, and desired spice. Beat until the mixture looks shiny. Stir in the nuts.

　　

Step 3

3. Using two spoons, place full teaspoons of the mixture on the sheet, leaving 1 1/2 inches between each cookie. Flatten out the tops.

　　

Step 4

4. Bake in the preheated oven for 25 to 30 minutes, or until the cookies appear dry on top. Use a spatula to gently remove the warm cookies from the oven and cool on a wire rack. Store in a sealed jar.

　　The Essential Book of Jewish Festival CookingHarperCollins