Soplillos Granadinos (Moorish Almond Meringues)

READY IN: 1hr 15mins




  • Put the egg whites in a bowl with a pinch of salt and whisk just until firm peaks form.
  • Add the sugar, 2 tablespoons at a time, whisking after each addition.
  • Fold in the lemon zest, vanilla and almonds carefully so as not to lose volume.
  • Fill the piping bag with the mixture.
  • Pipe the meringue into mini (candy size) paper cups, you may set them in mini muffin cups or set straight onto the baking sheets.
  • Bake in a preheated oven at 120°C (250°F) Gas 1/2 for 30 minutes.
  • Increase the heat to 140°C (275°F) Gas 1 for a further 20 minutes.
  • Remove from the oven, let cool on a wire rack and serve in their paper cases with a bowl of whipped cream.
  • VARIATION: This mixture can be made into cookies or almendrados. Double the amount of almonds, and grind them to a fine powder in a spice grinder or coffee mill. Drop heaped teaspoons onto greased baking sheets and cook in a preheated oven at 140°C (275°F) Gas 1 for 15 minutes. They will be soft when they come out of the oven, but firm up when cold.
  • NOTE: Vanilla paste is found in larger supermarkets, often in the gourmet food department. If you can't find it, use the seeds from 1 vanilla pod.