LOS SOPLILLOS DE GRANADA

by Janet Houen

Just like mini pavs… but from the mountains of Las Alpujarras in Spain. Ole!

 

INGREDIENTS

200g whole, blanched almonds
3 large egg whites
250g caster sugar
Zest and juice of ½ a small unwaxed lemon
Toppings of your choice

 

METHOD

Step 1:
Preheat the oven to 150 degrees Celsius. Cover 2 baking trays with silicone paper

Step 2:
Bake almonds for 10 minutes or until lightly roasted

Step 3:
Pulse the nuts in a food processor for a few seconds, breaking them down to the size of pine kernels

Step 4:
Whisk the egg whites until they reach the firm, stiff peak stage and cling to the bowl

Step 5:
Add ½ of the sugar, 1 spoon at a time, whisking between each addition. The meringue should become very shiny. Whisk in the lemon juice and zest

Step 6:
Mix the almonds and remaining sugar together and carefully fold the mixture into the meringue

Step 7:
Using 2 spoons, place dollops of the mixture on to the paper, leaving a little space for expansion. This will make approximately 36 ping pong ball-sized meringues

Step 8:
Place the meringues in the oven for about 25-30 minutes, until pale, golden and slightly cracked

Step 9:
Serve with your choice of toppings.

 

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