Suspiros de Monja (Nun's Sighs in Portugal and Spain) Recipe

From Dorothy McNett's Recipe Book.

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Suspiros de Monja (Nun's Sighs in Portugal and Spain)

From Dorothy McNett's recipes at Simply meringue kisses, and very popular dessert in both Spain and Portugal. Guess some nun's were eating these and sighed a lot!

3/4 cup unsalted butter
2 cups raw sugar
2 cups water
1 - 2 teaspoons lemon juice
rind of the lemon cut into quarters
4 cups unbleached all purpose flour
5 large eggs
about 1/2 cup or so of olive oil for frying
powdered sugar for dusting
candied fruit as desired for decoration

Line a large baking sheet or platter with paper towels and set aside. In heavy bottomed saucepan combine the butter, sugar, water, lemon juice and the lemon peel. Bring to a boil and cook over medium-high heat, stirring constantly, until sugar dissolves. Discard the lemon peel. While continuing to stir, blend in the flour little by little. Reduce heat and cook until batter easily pulls away from the side of the pan. Remove from heat and let it stand about 10 - 15 minutes to cool a bit. Whisk the eggs and then gradually stir them into the batter, stirring to make a thick and sticky batter. In heavy bottomed frypan or wok, heat about 1 inch of olive oil until it is nice and hot but not smoking hot. Working in batches, with a large tablespoon, drop dollops of the batter into the hot oil and fry on both sides until nice and golden brown. Using a slotted spoon remove from the oil and place on a paper towel lined baking sheet. Sprinkle each with some powdered sugar while still warm and garnish with candied fruit as desired.

Recipe created 2017-08-13.

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