Pecan Macaraoons

I should have brought my big camera when I went out to post some letters and get some bread and milk. When there was light, it was amazing, with the dark grey sky.
There are so many berries on the trees - hope it's not a sign of a hard winter. It certainly makes for the floors needing cleaning more often - there are so many rowan berries on the footpath that it's hard not to trek them into the house.

On the way back I saw two young starlings fighting - I presume. One of them was chasing the other all over the place round two trees.

Cleaned the fridge this morning, and needed to use some eggwhites, so I made these. The recipe came from an old magazine: Better Houses and Gardens, a Christmas issue.
Pecan Macaroons
3 egg whites
1 cup caster sugar
3 1/2 ounces desiccated coconut
1/2 cup ground pecans
1/2 tsp vanilla

Beat the egg whites and vanilla to a soft peak. Add the sugar one tablespoon at a time, beating on high speed for at least 5 minutes or till very stiff. Fold in the nuts.
Drop teaspoons onto greaseproof paper, two inches apart, and cook for 18 - 20 minutes at 325F, 160C, till the edges are lightly browned.
This makes about 45.