Foguetes de Amarante — Maria de Lurdes Modesto Formula
The Amarante Convent Sweets IGP application dossier transcribes this formula from Maria de Lurdes Modesto's Cozinha Tradicional Portuguesa. Its almond, two-egg and seven-yolk filling is rolled in 5.5 cm wafer squares, baked and dipped in pearl-stage syrup. The same dossier separately documents the current protected process.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 125 g / 4.4 oz Blanched almonds
- 250 g / 8.8 oz Sugar for the filling
- slightly less than 100 ml / 3.4 fl oz Water for the filling
- 2 Whole eggs
- 7 Egg yolks
- Quantity not stated Wafer sheets
- 250 g / 8.8 oz Sugar for the finishing syrup
- Quantity not stated Water for the finishing syrup
Method
Blanch, peel and finely grind the 125 g almonds.
Heat the 250 g sugar with slightly less than 100 ml water and boil to broad-sheet stage, when the syrup falls from the spoon in a wide ribbon.
Add the ground almonds and cook until thickened. Remove from the heat and allow to cool.
Add the 2 whole eggs and 7 yolks to the cold mixture and combine thoroughly.
Return to low heat, stirring continuously, only until the eggs are cooked. Cool the filling completely.
Cut the wafer sheets into 5.5 cm / 2.2 in squares and dampen each one with a cloth moistened in cold water.
As each square is dampened, add a portion of cold filling and roll it into a cigar shape.
Bake with the ends facing the heat. The source gives no temperature or duration; a second formula transcribed in the dossier specifies only a hot oven until the tips are golden.
Using the 250 g sugar and an unstated quantity of water, prepare a pearl-stage syrup.
Allow the foguetes to cool, dip them in the syrup and place on a rack to drain and dry.
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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