Suspiros de almendras, or almond sighs, are so named because they are “light as a sigh,” says Sharon Tyler Herbst, and they are. Flavored with almond, lemon juice and zest, they are little clouds of sweet meringue.
The recipe calls for mixing finely ground toasted almonds with lemon zest and cornstarch, setting that aside and whipping egg whites with salt, lemon juice and sugar. I did the first part over a week ago, and the remainder just the other day. Crazy busy.
There is a light at the end of this long tunnel, however. Graduation is in two days, and my coursework is done (although I await word of two grades — what will be will be). There are a couple of big things to finish related to my soon-to-be-erstwhile job, and they feel utterly surmountable. So with a little bit of joy, I celebrated by finishing up these suspiros.
I was feeling really good about the way they turned out and then I googled suspiros de almendras and the images … Let’s just say mine are a little flat, relatively speaking. I will have to try again some day, but onward and upward! Next up? Chocolate, chocolate and more chocolate. With a few holiday cookies thrown in now and then. Should be fun!