Arganil Sequilhos
The regional recipe, illustrated with a contribution from Arganil municipality, beats eggs and sugar, warms them gently over a water bath, then folds in flour before dropping small mounds. Cinnamon, lemon and salt appear without quantities. The oven is described only as moderate.
- Yields
- Not stated by the source
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- 12 Whole eggs
- 1 kg / 2.2 lb Sugar
- 1 kg / 2.2 lb, plus extra for the tray Flour
- as needed Cinnamon
- as needed Lemon zest
- as needed Salt
- as needed Butter for the tray
Method
Place the whole eggs in a large bowl, add the sugar, cinnamon, lemon zest and salt, and beat thoroughly.
Warm gently over a water bath, then beat again until thick and foamy.
Add the flour at the end and fold in thoroughly.
Butter a baking tray and dust it with flour.
Drop tablespoon-sized mounds of batter, leaving generous space because they spread.
Bake in a moderate oven. The source gives no temperature, duration or final doneness cue.
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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