1 Tbsp pasteurized egg whites
1 Tbsp maple syrup
¼ tsp vanilla
1 pinch salt
1 cup finely chopped pecans
¼ cup granulated sugar
1 ¼ cups all-purpose flour
¼ tsp cocoa powder
1 Tbsp each baking powder and granulated sugar
1 tsp baking soda
¼ tsp salt
1 ½ cups milk
1 cup sour cream
4 tsp butter, melted
1 Tbsp red food colouring
1 cup 35% whipping cream
3 cups maple walnut or vanilla ice cream
½ cup maple syrup
1. In large bowl, whisk egg white until foamy. Whisk in maple syrup, vanilla and salt. Add pecans and sugar, tossing to coat. Place on a baking sheet lined with parchment.Bake in 225°F (110°C), stirring every 15 minutes, until crisp and coated, about 45 minutes. Let cool. (Tip: Store in airtight container for up to 1 week.)
1. Meanwhile, in large bowl, combine flour, cocoa powder, baking powder, sugar, baking soda and salt. In separate bowl, whisk egg, milk, sour cream and butter. Add to flour mixture; stir just until blended. Using food colouring, tint batter red.
2. Spray electric waffle iron with cooking spray. Heat iron to medium heat (steps reordered). Spoon amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.) Cook according to manufacturer's directions. When done, lift waffle off grid with fork. Repeat with remaining batter. Let cool.
1. Meanwhile, whip cream to stiff peaks.
2. Place 2 scoops of ice cream onto 6 of the waffles. Top with remaining waffles, pressing to push ice cream to edges.Roll edges in maple-nut crunch. (Tip: Freeze for up to 1 hour.)
3. Transfer each sandwich to a dessert plate. Top each sandwich with a dollop of whipped cream and remaining maple-nut crunch. Drizzle with maple syrup.