In a medium bowl, let egg whites stand at room temperature for 30 minutes.

Preheat oven to 375 degrees F. Line large cookie sheets with foil or parchment paper. If using foil, lightly grease foil; 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 half of the flour. Gently stir in pecan mixture. Fold in the remaining flour until thoroughly combined.

Prepare tuile cookies: For each cookie, drop two rounded measuring tablespoons of the batter onto prepared cookie 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 nonstick 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.