3 egg whites, room tempertaure
1-1/2 cup light brown sugar, lump free
3 tablespoon plain flour
3 cup pecan halves
Preheat oven to 225 degrees. In an electric mixer, beat the egg whites until very stiff and dry. Gradually beat in the brown sugar. Sift flour; then re-measure, and add flour to the egg white mixture. By hand, stir in the pecan halves until coated. Prepare a cookie sheet with spry-oil, and drop cookies by spoonfuls far enough apart to prevent touching. Bake in the preheated oven for about 25 minutes or until cookies are lightly browned, slide on the pan, and do not make a finger impression when touched.