Lord..that looks really interesting....you’ve just complicated my life this week...
I also have a recipe for Suspiros (sighs) which is pretty easy..I just am being lazy, and don’t want to dig out my cookbook..Okay, now, I feel guilty. Will get out my cookbook and post it...
haruumph, it wasn’t in the cookbook I thought it was in, so six cookbooks later...
Suspiros
1 T softened unsalted butter
3 egg whites
3/4 C sugar
1/8 tsp vanilla extract
1/2 tsp strained fresh lemon or lime juice
1 tsp grated lemon or lime rind
1 C slivered blanched almonds
Prehaeat the oven to 250 degrees. With a pastry brush or paper towel, lightly coat two cookie sheets with the tablespoon of softened butter. Set the cookie shees aside.
in a large mixing bowl, beat the egg whites with a whisk or a rotary or electric beater until they froth.
Gradually beat in the sugar and vanilla extract, and continue to beat until the whites are stiff enough to form firm unwavering peaks on the beater when it is lifted out of the bowl. With a rubbr spatula, using an over and under motion, gently, but thoroughly fold in the juice, rind, and almonds.
Drop the meringue by the teaspoon onto the buttered cookie sheets, letting it mound naturally, and leaving at least 1 inch between each mound.
Bake in the center of the oven for 40 minutes, then transfer the cookies to wire racks to cool to room temperature.
The cookies can be lightly sprinkled with some colored sugar before baking for a festive look.
Also, that is not a typo on the baking temp. It is 250 degrees.
BTW, on the macarons, those suckers sell for 2 to 3 bucks each at the bakery..