Southern Pecan Praline Macaroons

3 large egg whites, room temperature
1 cup dark brown sugar, packed
1 cup pecans, chopped

Preheat oven to 275 degrees. Line a cookie sheet with parchment paper.
In a cold mixing bowl, put the egg whites and beat with a mixer until they form peaks. Then, with mixer running, slowly add in the brown sugar, beating until you get stiff peaks.
Carefully fold in the pecans using a rubber spatula.
On a cookie sheet, drop heaping teaspoons of mixture allowing for room to spread.
Bake in preheated over for 30.  Keep your eye on them.  You want the macaroons to be hard and still shiny.
Remove and allow to cool at room temperature on a cooling rack.
You should end up with about 24 macaroons.