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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, let egg whites stand at room temperature for 30 minutes.
Preheat oven to 375°F. Line large baking sheets with foil or parchment paper. If using foil, lightly coat foil with cooking spray; set aside. In a small bowl, combine ground pecans, butter and maple flavoring; set aside.
Beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold in about 1/4 cup flour. Gently stir in pecan mixture. Fold in the remaining flour until thoroughly combined.
Drop two rounded measuring tablespoons of the batter onto prepared baking sheets; leave 4 inches between mounds (place only two or three mounds on each baking sheet). Using the back of a spoon, spread each mound into a 4-inch circle. If necessary, coat the back of the spoon with cooking spray to prevent sticking.
Bake for 5 to 7 minutes or until tuiles are golden brown around edges and centers are lightly browned. Using a wide spatula, immediately remove the tuiles and gently press each warm tuile into a 3 1/2-inch (jumbo) muffin cup, pleating sides as needed to form a cup. (Or wrap each warm tuile around the bottom of a 2 1/2-inch muffin cup, pleating sides as needed to form a cup.) Cool tuiles until they hold their shape. Carefully remove from muffin cups. Cool completely on a wire rack.
To serve, using a small ice cream scoop, scoop sorbet into tuile cups. If desired, garnish with mint leaves.