Fig-Pecan Macaroons

• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 teaspoons grated lemon rind
• 1/4 teaspoon cream of tartar
• Dash of salt
• 2 large egg whites
• 1 3/4 cups powdered sugar, divided
• 3/4 cup finely chopped dried Black Mission figs (about 8)

1. Preheat oven to 300u0b0.
2. Combine pecans and cinnamon in a food processor; process until finely ground. Add rind; process until blended.
3. Place cream of tartar, salt, and egg whites in a large bowl; beat with a mixer at medium speed until foamy. Increase speed to high, and beat until stiff peaks form. Place 2 tablespoons sugar in a small bowl. Gradually add remaining sugar to egg mixture; beat at low speed until blended. Fold in pecan mixture. Add figs to reserved sugar, tossing to coat; fold fig mixture into egg mixture.
4. Cover 2 baking sheets with parchment paper. Drop egg mixture by rounded teaspoonfuls 1 inch apart on prepared baking sheets. Bake at 300u0b0 for 20 minutes or until bottom edges are lightly browned. Place pans on wire racks; cool completely.

pecans, ground cinnamon, lemon rind, cream of tartar, salt, egg whites, powdered sugar, dried black

Taken from www.myrecipes.com/recipe/fig-pecan-macaroons (may not work)