RRpecanfinancier

 

R & R FINE CATERING
AMBER SOLNICK

¼ cup cake flour
1 cup ground pecans or pecan meal
¾ cup brown sugar
3 large egg whites
½ cup unsalted butter, browned over the stove and then cooled

Heat oven to 375 degrees. Mix all dry ingredients. Fold in wet ingredients. Pour into desired pan (any pan will work, from cup cake to sheet pan.) Put in oven and check after 5 minutes to rotate. You can judge how much longer to bake. Small muffins take about 10 minutes, large sheet pans take about 20-25 minutes. The deeper the pan, the longer the cooking time as well. The cake will be done when there is a sugar crust on top and it is spongy the the touch. Let cool in the pan 10 minutes and then pop out to continue cooling.