4 extra large egg whites
1 1/2 cups sugar
1 cup coarsely ground pecans
1 1/2 cups finely ground pecans
2 teaspoons lemon zest (optional)
Preheat oven to 325o. Line two cookie sheets with parchment.
Beat egg whites until stiff peaks form (approximately 5 minutes). With mixer running, gradually add sugar and mix until glossy.
Divide meringue between two bowls. To one bowl add coarsely ground pecans and 1 teaspoon lemon zest. To the other bowl fold in finely ground pecans and 1 teaspoon lemon zest.
Using meringue with the coarse pecans, drop or pipe a heaping tablespoon on baking pan, leaving 2 inches space between cookies. Pipe a teaspoon of the meringue with the finely ground pecans on top of each cookie.
Bake 15 to 20 minutes until lightly colored and puffed. Let cookies cool completely before moving them. Store in an airtight container, in layers separated by paper.