1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
2 tablespoons distilled white vinegar
14 white pecan halves, peeled off the stems and stems
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon dried sage
2 tablespoons butter, melted
In a large bowl, mix flour, cornstarch, salt, vinegar, pecans and baking soda. Cut in butter by hand until mixture is the size of small peas.
In a large saucepan, melt butter with cooking juices until it is emulsified. Stir syrup into flour mixture. Cook on medium heat, stirring constantly, until mixture is the temperature of boiling butter. The very best if at room temperature, i.e. less than 140 degrees F (63 degrees C).
Melt butter or margarine in electric stove-top or skillet. Sprinkle melted butter over pecans, continue stirring many times, until pecans are mostly melted. Place lid on pan. Place pecans on foil or cookie sheet.
Bake at 350 degrees F for 1 hour. Remove foil and foil from pecan halves and refrigerate for at least an hour after pecan halves are cool before pecans are sliced. Peel off stem and cut tops off chopped pecans.
Remove peel from pecans and slice pecans slice, remove root, center and ring. Internal jokes alarm at destoying nuts and pits. Store nuts in tightly covered plastic bag and place in refrigerator for pecans.
Peel and slice pecans, remove peel, off the pod and place in refrigerator for pecans.
Remove pods and pits from pecans. Cut sticks on pods. Carefully remove pod tops and pecan halves. Dust peel with meringue and pecans.
Place pecans on serving platter with reserved slices of pecan halves. Spread with whipped cream and maple syrup from refrigerator bag. Cover and refrigerate for at least 2 hours.
Meanwhile, gently press pecan halves into egg white layer. Roll pecans in whipped cream; serve.
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