Terceira Camafeus — Cozinha Açoriana Published Formula
This formula published by Cozinha Açoriana prepares the walnut-and-egg paste, beaten-sugar coating and walnut-half finish. DGADR and an Angra cultural source document Camafeus within Terceira island's sweet repertoire; that contextualises the recipe but does not turn this published version into one unique historical formula.
- Yields
- Yield not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 300 g / 10.6 oz Sugar for the paste
- 100 ml / 3.4 fl oz Water for the first syrup
- 250 g / 8.8 oz Ground walnuts
- 6 Egg yolks
- 2 Egg whites
- 400 g / 14.1 oz Sugar for the coating
- a little; amount not stated Water for the coating
- a few drops Lemon juice
- as needed; amount not stated Walnut halves
Method
Cook 300 g / 10.6 oz sugar with 100 ml / 3.4 fl oz water until the syrup reaches espadana stage.
Mix the ground walnuts thoroughly into the syrup, remove from the heat and cool for a few minutes.
Beat the yolks and whites, pour them into the mixture in a thin stream and combine.
Return the pan to the heat and stir until the paste is thick enough to shape. Transfer it to a dish and leave to cool.
Shape the paste into small round or oval pieces.
For the coating, cook 400 g / 14.1 oz sugar with a little water to weak voar stage. Remove from the heat and beat the syrup until opaque.
Add a few drops of lemon juice and keep the coating over a bain-marie.
Using tongs or two forks, dip each piece in the coating, place half a walnut on top and leave to cool before serving.
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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