Unlike walnuts, which were an acquired taste, pecans were love at first bite – I instantly became a fan of their sweet and delicate flavor.
These friands were delicious and I loved the pecans paired with maple syrup – they work really well together. Now I have got to try them together in ice cream form, too... Yum! :)
Pecan and maple friands
1 cup (110g) pecan halves
6 egg whites, lightly whisked
¾ cup + 1 tablespoon (184g) unsalted butter, melted and cooled
1 2/3 cups (233g) icing sugar, sifted
½ cup + ½ tablespoon (75g) all purpose flour, sifted
2 tablespoons maple syrup
10 pecan halves, extra
1 tablespoon maple syrup, extra, to serve
Preheat oven to 180°C/350°F; brush ten ½ cup (120ml) capacity oval friand pans with melted butter to lightly grease.
Place pecans in the bowl of a food processor and process until finely chopped. Transfer to a large bowl and add the egg whites, butter, icing sugar, flour and maple syrup. Stir until well combined.
Spoon the mixture into the prepared pans. Top each with a pecan half. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool.
Serve brushed with a little extra maple syrup.
Makes 10 – I halved the recipe above, used 1/3 cup (80ml) capacity muffins pans and got 8