- 1 cup chopped pecans
- 1 1/2 cups chopped dates (about 12)
- 12 saltine crackers, broken
- 3 egg whites
- 1 tsp almond extract (or vanilla)
- 1 cup sugar
- 1/4 tsp baking powder
In medium bowl, stir together pecans, dates, crackers, sugar, baking powder, and extract. In larger bowl,beat egg whites until frothy soft peaks. Fold nut mixture into beaten whites. Pour into well buttered pie pan. Bake 325 degrees for 25 minutes. Serve topped with whipped or ice cream.
Fehn’s was a historic restaurant on the river in my hometown of Chattanooga. We celebrated my parents’ 25th wedding anniversary there in March 1977. This pie was their signature dessert; I’m not sure why it’s called macaroon pie, as it contains no coconut or other traditional elements of macaroon cookies.