Nut Macaroons

Preheat oven to 325°F and line a baking sheet with parchment paper.

Beat egg whites until stiff peaks form in a clean, dry bowl using an electric mixer or whisk.

Gradually add sugar to the beaten egg whites while continuing to beat until the mixture is thick and glossy, about 2-3 minutes.

Fold in the chopped pecans and salt gently using a rubber spatula until just combined.

Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Bake for 20-25 minutes until the macaroons are lightly golden brown and set on the outside but still slightly soft inside.

Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.