“This is an old Portuguese recipe that my Vovo taught me how to make. It is great for the typical huge Portuguese family party or reunion, it is a very light meringue cookie, it is very simple, but I insist that you use an electric egg beater. This is very sweet, and has a hint of citrus flavor to it. If you don't use an electric egg beater, it will take you hours to prepare it!” - by MATEUSMACHADO
Ingredients
Adjust Servings
Original recipe yields 30 servings
Directions
- Preheat the oven to 250 degrees F (120 degrees C). Grease 2 baking sheets.
- In a large bowl, combine the eggs, salt, orange juice and sugar. Use an electric mixer to beat the mixture until it is extremely thick. If you have a whisk attachment, it will work well for this. To test if the mixture is ready, shake the bowl. If the meringue barely moves, or doesn't move at all, it is ready. If not, keep on mixing. Spoon evenly sized mounds of the meringue, about 1 tablespoon, onto the prepared baking sheets.
- Bake for 20 to 30 minutes, or until the edges are light brown all the way around. Handle them very gently, they are delicate. Allow to cool on the baking sheet. Remove to a large platter, and serve them to your big Portuguese family.
Nutrition
Amount Per Serving (30 total)
- Calories
- 75 cal
- 4%
- Fat
- 2 g
- 3%
- Carbs
- 12 g
- 4%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"My portugues grandmother also made these. They are nearly classic meringues, in our family always topped with those little silver candies that look like BB's. My grandmother made these with the lef..." See moret over egg whites from malasadas or masa. The recipe that I am reading shows 12 eggs. If you use the egg yolks, you will end up with flat sweet scrambled egg cookies. I used egg whites not whole eggs,sugar, salt, orange juice as instructed but added lemon rind, because my grandmother added lemon rind to everything. I cooked mine for about an hour, then left them in the warm oven for another 30 to 45 minutes. They were not as good as my grandmothers, but she had 40+ more years cooking experience than me. "
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