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TRADITIONAL RECIPE: SUSPIROS - ALMOND FOAMS
Another traditional recipe for the holidays are suspiros, almond foams.
They are made all over Spain, although they are more typical in Valencia and Murcia.
In the Maestrat region of Castellón, they are particularly tasty because Marcona almonds are used to make them.
Are you curious how we make this delicacy in Maestrat?
It is very simple, you need these ingredients for 12 almond foams:
- 250 g peeled Marcona almonds
- 250 g sugar
- 4 egg whites
- 12 paper muffin tins
- Brown the Marcona almonds in a pan with a little oil, leave to cool and chop into thin strips with a knife.
- Beat the egg whites until stiff and add the sugar a little at a time until you have a uniform meringue mixture (you need to work the mixture well so that the meringue rises in the oven).
- Add the chopped almonds and mix with a whisk until they are well distributed and incorporated into the meringue mixture.
- Divide the batter into the paper muffin tins using two spoons.
- Bake the almond muffins in a preheated oven at 175°C. They usually take about 30 minutes, so keep an eye on them, they usually bake quite quickly. When they start to pop or are lightly browned, remove them and let them cool.
When they have cooled, they keep very well in a biscuit tin.
Serve with coffee or a sweet wine or liqueur.
Have fun baking them again!
