There are recipes that have names and surnames and in Andalusian cuisine, including in its confectionery, we include many of these preparations. For example, the Polvorones are from La Estepa; the alfajores are from Medina Sidonia, and the macaroons are from Utrera.
Is this municipality of the province of Seville the one that has given fame to this kind of biscuits, since they are closer to these than to cookies or pastries, which serve as dessert, breakfast or snack and where we recognize that we do not know the origin of the name.
What we do know is that making macaroons from Utrera is very easythe recipe has no complications and the ingredients (egg, sugar, flour and cinnamon) are surely in any house waiting to be used in this recipe that you will have ready in half an hour.
Medium or large in size, although smaller than oil cakes, macaroons are another of the Sevillian candy icons and a very traditional preparation that is used at home to leave no crumbs.
Mount the egg whites until stiff. Add the sugar little by little while we continue to assemble. Then add the yolks to the mixture one by one, without stopping to mix with rods and finally add the flour little by little with the cinnamon, sifted and with enveloping movements.
Transfer the mixture to a pastry bag with a round nozzle. Cut pieces of parchment paper approximately 10×10 centimeters. With the sleeve, in the center of each paper, arrange dough until it occupies almost the entire paper.
You can sprinkle the top with icing sugar just before baking to make a crispy layer. Bake at 180ºC heat up and down for 10-12 minutes. There must be a few soft and juicy cupcakes.
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With what to accompany the mostachones de Utrera
A coffee with milk, a tea, an infusion or a glass of milk for the little ones in the house is everything these macaroons ask for for breakfast, snack or just for coffee time.
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