TIGELINHAS DE CONDE
Tigelinhas de Conde (Small meringues) from Maria Celestina de Mello e Senna
We have not yet tested this recipe. It is recorded here to allow experimentation and verification.
4 egg whites;
⅛ tsp of fine salt;
½ lb| 225g of sugar;
2 tbsp of toasted and broken almonds or walnuts.
Beat the egg whites for a few minutes; add the sugar;continue beating until it becomes very consistent. Fill a piping bag and make small conical meringues on a well-greased aluminium tray. Use a circular motion to give it a spiral shape.
Sprinkle with ground almonds or walnuts.
The tray must be made of aluminum and well greased with butter. Cook on low heat for an hour.
This portion is enough for 36 small meringues.