Mississipi Praline Macaroons Mississipi Praline Macaroons Advocate staff photo by RICHARD ALAN HANNON -- Mississippi Praline Macaroons made with no flour or leavening are an easy Passover dessert. Joan Nathan April 16, 2014 Comments Advocate-tested recipe Mississippi Praline Macaroons Makes about 2 dozen. Recipe is from Joan Nathan’s “Jewish Cooking in America.” This is a great recipe for Passover, one that was very popular in Austria and Germany, without the pecans. It comes from the cookbook of the late Felicia Schlenker. who lived in Natchez, Miss. 3 large egg whites 1 cup light brown sugar 1 full cup roughly chopped pecans Butter or margarine for greasing cookie sheet 24 pecan halves for topping 1. Beat the egg whites until they form soft peaks. Gradually add the sugar and beat until the whites are very stiff. 2. Stir in the chopped nuts by hand. 3. Cover a cookie sheet with aluminum foil and grease. Spoon out heaping teaspoons of batter on the cookie sheet with at least one inch between cookies. Then press each cookie down flat. Place a pecan half on top of each cookie. 4. Bake in a preheated 275-degree oven for about 30 minutes, until the cookies are firm but still shiny.