Pecan-Cornmeal Butter Cakes

• 9 ounces unsalted butter, plus extra for pans
• 1 cup pecans, toasted and cooled
• 2 cups confectioners sugar
• 1/4 cup granulated sugar, plus extra for berries (optional)
• 38 cup all-purpose flour
• 2 teaspoons baking powder
• 78 cup white cornmeal, plus extra for pans
• 1/2 teaspoon kosher salt
• 8 egg whites
• 2 teaspoons vanilla extract
• Berries, for serving
• Ice cream or whipped cream, for serving

1. In a small pan, simmer butter over low heat until light brown and toasty, 8 to 10 minutes.
2. Strain and set aside.
3. In a food processor, rapidly pulse pecans, confectioners sugar and 1/4 cup granulated sugar until finely ground.
4. Sift flour and baking powder together.
5. Mix in cornmeal and salt.
6. Mix in pecan-sugar mixture.
7. Whisk egg whites and vanilla together just to combine and whisk into dry ingredients.
8. Whisk in melted butter.
9. Refrigerate batter at least three hours or overnight.
10. Heat oven to 325 degrees.
11. Thickly butter 10 four-inch tartlet pans or a muffin-top tin.
12. Dust well with cornmeal.
13. Fill each a little more than halfway.
14. If you have extra batter, make a second batch.
15. Bake until golden, 18 to 20 minutes.
16. Cool 5 to 10 minutes in pans, then immediately turn out on a rack.
17. Serve warm, topped with berries (if you like, stir with a little sugar and set aside for a few minutes), ice cream or whipped cream.

unsalted butter, pecans, confectioners sugar, granulated sugar, flour, baking powder, white cornmeal, kosher salt, egg whites, vanilla, cream

Taken from cooking.nytimes.com/recipes/1013125 (may not work)