Friday, February 1, 2008
3/4 cup pure icing sugar
1/2 cup almond meal (ground almonds)
1/4 cup plain flour, sifted
2 oz butter, melted
4 egg whites
1/2 cup pecan nuts
pure icing sugar, to serve
Preheat oven to 350 F. Lightly grease six 1/3 cup capacity muffin pan holes.
Combine icing sugar, almond meal, flour and butter in a bowl.
Using a fork, lightly whisk egg whites. Fold eggwhites, in 2 batches, into almond mixture.
Three-quarter fill each muffin hole with mixture. Top each cake with 2 to 3 pecans. Bake for 15 minutes or until a skewer inserted into the centre comes out clean. Stand cakes in pan for 5 minutes. Turn onto a wire rack to cool completely. Dust with extra icing sugar and serve.