The macaroons from Utrera They are a typical sweet of Andalusian cuisine. Much closer to a sponge cake than a cookie, they are made with such simple ingredients as eggs, sugar, flour and cinnamon. Do you have all the ingredients in the pantry? Then in just over half an hour, you can prepare them.
They are perfect at snack time with a cup of coffee, although you will have to pay attention if you do not want everything to be soaked up. And it is that as I have already mentioned, although finite, the texture of these sweets is similar to that of a tender and fluffy sponge cake.
Do you dare to prepare them? Doing it is very simple and only you will need some electric rods and a bowl for it. Also baking paper and it is that in addition to serving so that the macaroons do not stick to the tray when baked, later cut into squares is traditionally used to store them. Although you will not be able to save them much; They will only stay tender for a couple of days hermetically sealed.
The recipe
- 3 eggs
- 130 g. of sugar
- 130 g. wheat flour
- 1 teaspoon ground cinnamon
- We separate the whites of the yolks and preheat the oven to 180ºC.
- We mount the whites to the point of snow, adding the sugar little by little once they begin to rise.
- Once assembled, we add the yolks without letting beat with the rods.
- Then gradually incorporate the flour with the cinnamon, sifted and with enveloping movements.
- Place baking paper on the tray and with the help of a few spoons or a pastry bag, we have mounds of dough, approximately 6/8 per tray that do not initially extend more than about 8 centimeters in diameter. They will grow a little more in the oven, so it is convenient to leave space between them so that they do not stick.
- We take them to the oven and we cook at 180ºC with heat up and down for 14 minutes until we see that the edges begin to brown slightly.
- Then we take them out we cut the paper and we are placing the Utrera macaroons on a rack so that they finish cooling.