Hickory Nut Macaroons


Preparation info
  • Yield: Approximately

    5 Dozen

    • Difficulty


Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets

By William Woys Weaver

Published 1990

  • About

This excellent recipe comes to us from Philadelphia confectioner James W. Parkinson. He sold these at his famous restaurant on Chestnut Street.


  • 3 egg whites
  • 2 cups superfine sugar
  • 6 tablespoons all-pu


Preheat the oven to 250°F.

Beat the egg whites until stiff and slightly dry. Sift together the sugar and flour twice, then sift and fold this into the egg whites. Fold in the nuts and mix thoroughly. Using your hands, break off balls about the size of a walnut and roll them on