Make 18 large pieces
100 g pecan nuts
1.5 dl icing sugar
2 large egg whites
pecan halves for decoration (optional)
- Pre-heat the oven to 150 °C fan and line two baking sheets with baking paper.
- Place the pecans and the icing sugar in a food processor and blend together as finely as possible, but without the pecans releasing their oil.
- In a separate non-plastic bowl whisk the egg whites to stiff peak stage.
- Carefully add the nut/sugar mixture a bit at a time and fold in.
- Transfer the mixture to a piping bag with a fairly open star nozzle and pipe lengths of about 7 cm onto the baking paper, making sure to leave a lot of space between them as they'll swell during baking. Decorate with a pecan half on top if using these.
- Bake for about 25 - 30 minutes, then remove and allow to cool on a wire rack. Store in an air tight container.
Once the nut/sugar mixture has been folded into the egg whites, the whole thing will appear to collapse a bit, this is OK.
The original recipe said hazelnuts, but it seems I forgot to buy these, so used pecans instead. I also forgot to put a pecan half on top of each. It also said to bake for 15 minutes, however at this point the treats were firmly stuck to the paper. Now since these are basically meringues with nuts, just like macarons, I resorted to the rescue method and baked for a further 15 minutes. They'd sunk in a little by then, but given how ugly my piping was, this didn't really matter.
For next time, I'll pipe round rosettes instead, so that they can be eaten in one bite as they are fairly crumbly along with the lovely chewiness in the middle. Lundulph and I gobbled ours up way too quickly.
I'd also like to try them with different nuts, in which case the decoration on top is a good way to know which one you're eating.