. When I said I was going to make soplillos,people looked at me and said "eh?" as they´d never heard of them before.However, they were very successful...everyone who tried them liked them and it is hard to resist eating more than only one. My daughter, who doesn´t always try all the cakes and desserts I make, even ate 4 in one day! They are also fairly simple and quick to make. So, here goes with the last but not least, final recipe for Andalusia and then it´s on to the next region, Aragon. Any suggestions of what I should make?Anyway onto the recipe, which is adapted from a book called something like La Cocina de Andalucia:
Ingredients (makes about 32-35)
150g ground almonds
3 egg whites
Juice and rind of one lemon
A pinch of vanilla sugar
1. Beat the egg whites while gradually adding the sugar, till it forms stiff peaks or so that when bowl is turned upside down over your head,none falls out.
2.Add the lemon juice and peel, almonds and vanilla sugar and fold them into the meringue carefully, taking care not to knock any of the air out. The mixture will have a very grainy appearance.
3. Line a baking sheet with baking paper and fill a piping bag, fitted with the Wilton 1M nozzle, with the meringue mixture and pipe out evenly sized meringues. Leave enough space between each meringue as they spread in the oven and also don´t pipe them too big as they lose their shape.
4. Place in a preheated oven at 140º C and bake for 25 minutes.
5.Leave to cool..don´t try to take them off the baking paper too soon otherwise they may stick to the paper a little.