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In the Algarve, regional products like figs, carob, and almonds are frequently used in baking. I unexpectedly had some leftover egg whites from another recipe, so I decided to use them to make these Suspiros de Amêndoa (it would be a shame to throw them away). They are quick and easy to whip up, though they do need to bake for quite a while—so, in the end, patience is a virtue.
I made suspiros of a fairly modest size—nowhere near as large as the ones you see in pastelarias. They were crisp on the outside and delightfully chewy on the inside, exactly the way we like them. Do you prefer a drier interior? Simply make them a bit smaller and/or bake them a little longer. It’s all a matter of taste!
You can use almond flakes and/or almond slivers for this recipe—or a mixture of the two. Sometimes, it also depends somewhat on what you have on hand.
Recipe: Almond Meringues
4
porties30
minutes40
minutes1
hour10
minutesHoud het scherm ingeschakeld tijdens het koken
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