Nutrition per serving may change if servings are adjusted.
2 tablespoons butter
1/4 cup chopped pecans, (1 ounce)
1/2 cup sugar
2 large egg whites
1/3 cup all-purpose flour, sifted
2 teaspoons vanilla extract
Preheat oven to 300 °F. Lightly oil 2 baking sheets or coat them with cooking spray.
Melt butter in a small saucepan over medium heat. Add pecans and stir until the butter is lightly browned and the pecans are toasted, about 1 minute. Transfer to a medium bowl. Whisk in sugar. Add egg whites, flour and vanilla; whisk just until smooth.
Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets. Smooth the batter with the back of a spoon or a small metal spatula into thin circles 3 inches in diameter. Bake, one sheet at a time, until golden, 10 to 12 minutes. Immediately loosen the cookies with a metal spatula.
While still hot, remove the cookies from the baking sheet one by one and curl each over a rolling pin. If the cookies become too firm to shape, return them to the oven until pliable, about 30 seconds. Once the cookies have set, carefully transfer them to a rack to finish cooling.
Make Ahead Tip: Store in an airtight container for up to 4 days. If they lose their crispness, place them in a 350°F oven for about 1 minute, then reshape.