4Real Forums: I need ideas (for Saturday!)

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Topic: I need ideas (for Saturday!)

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Jen L.
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Posted: June 02 2006 at 11:02am \| IP Logged

Well, I've waited to the last minute

and I don't know what to bring....

Tomorrow I am going to be attending a mother-daughter tea at my friend's house (20 girls age range 3-14). I'm supposed to bring a treat to eat. Not hard, right? The rub is that I'd like to have it somehow relate to St. Teresa of Avila (she's the theme of the tea). Any ideas??

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MacBeth
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Posted: June 02 2006 at 12:21pm \| IP Logged

Yemas de Santa Theresa recipe (you might have to register).

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JennGM
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Posted: June 02 2006 at 1:14pm \| IP Logged

MacBeth wrote:

Yemas de Santa Theresa recipe (you might have to register).

That's what I was going to recommend. In Spain they sell them in the stores, and the nuns make these.

The other route you could take is making a traditional Spanish treat, bringing out St. Teresa's heritage.

One I have from "My Kitchen in Spain" by Janet Mendel. This is a fancy meringue. The other one is also a meringue. For more accurate recipe, one above by MacBeth is probable. Wine makers used to use egg whites to clarify the wine, and donate egg yolks to convents, and so the nuns would come up with concoctions.

Nun's Sighs
Suspiros de Monja

A very traditional sweet, sweets made in convents. They are as sweet and light as a sigh.

2 1/2 cups sliced almonds
2 large egg whites
3/4 cup sugar
1/2 tsp. fresh lemon juice

Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking paper, or alternatively, have ready about 30 small (2-inch) fluted paper cups on a baking sheet.

Spread the sliced almonds in a shallow oven pan and toast them in the oven, stirring once or twice, until they are very lightly toasted, about 5 minutes. Put aside and cool.

Reduce the oven temperature to 250 degrees.

In a mixing bowl, beat the egg whites on high speed until stiff. Beat in the sugar and the lemon juice. Fold the almonds into the egg whites.

Drop tablespoon size better onto baking sheets 2 inches apart, or into the paper cuts, mounding each one.

Bake for 45 minutes. Turn off the oven and let the puffs cool in the oven. Store them in an airtight container.

Makes about 30 puffs.

Another recipe from Around the Year with the Trapp Family

Spanish Wind

3 egg whites
3/4 cup confectioners' sugar
1 tbsp. cornstarch

Beat whites until stiff. Add 3/4 cup confectioners' sugar gradually; beat mixture until marshmallowy. Mix the cornstarch and remaining sugar and fold gently into the egg-white mixture. Put through pastry tube onto greased pan lined with waxed paper in the form of small wreaths. Bake in a slow oven, 275 degrees F., for 45 minutes.

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Jen L.
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Posted: June 02 2006 at 3:08pm \| IP Logged

THANK YOU!!!

JUST EXACTLY the types of treats that I was looking for. I might have to make all 3!

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Jen
dh Klete,ds (8/95),dd (12/97), dd (11/00), and ^2^ in heaven
"...the best state in which to glorify God is our actual state; the best grace is that of the moment..." St. Peter Eymard

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