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Heat oven to 300 degrees
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Sift together flour and 1/2 cup sugar 5 times and set aside.
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Beat egg whites, salt, cream of tartar, whiskey and vanilla extract until stiff peaks form. Slowly incorporate the remaining 1/2 cup sugar into the egg white mixture 2 tbsp at a time.
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Sift 1/2 flour mixture and 1/2 milk into egg mixture. Fold in with a large spoon until just incorporated.
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Add remaining flour and milk into egg mixture and fold in again. Make sure not to overmix so the batter doesn't lose it's light airy consistency.
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Divide mixture into ungreased mini cupcake pans.
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Bake for 20 min or until golden brown on top.
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When cakes are done, remove from oven and invert pan onto baking rack. Let cool completely (approx 20 min).
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While cakes are cooling, make whipped cream - whip together heavy cream, extracts and sugar until stiff peaks form and no more liquid is at the bottom of bowl.
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Heat small skillet on medium heat and add pecans. Toast for 1 to 2 min or until a deeper golden color and fragrant. Make sure not to burn.
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When cooled, flip pan back up and use a serrated knife to trace around the edges of the cakes. They should pop right out of the pan after that.
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Top with 1 tbsp whipped cream and toasted pecans.
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Enjoy!