Amores de Azeitão — Gastronomia e Vinhos Version
This is the formula published by Gastronomia e Vinhos for the small egg-white, sugar and almond cakes associated with Pastelaria Regional Cego. A Setúbal Municipality video confirms the ingredients, shaping and slow bake but demonstrates different house proportions without quantifying the whole batch; the two versions are not conflated.
- Yields
- Not stated by the source
- Prep
- Not stated by the source
- Cook
- About 1 hour; it may take longer
Ingredients
- 12 Egg whites
- 250 g / 8¾ oz Sugar
- 200 g / 7 oz Ground almonds
Method
Prepare fluted paper cases about 3 cm / 1¼ in across. Set the oven to its lowest stable temperature.
Whip the egg whites to stiff peaks. Gradually add the sugar and continue beating until the meringue is firm.
Reserve a little almond for decoration and fold the remainder into the meringue.
Using a piping bag or spoon, divide the mixture among the cases and raise a small point on each of the four sides.
Sprinkle with the reserved almond and bake in a very low oven for about one hour, or longer if necessary, until the cakes dry without browning too quickly.
Cool completely before serving or storing in an airtight container.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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