Where it comes from
Almerian Alpujarra (Laujar, Padules, Huécija) · also the Almanzora valley
The soplillo melts before you have time to chew it: egg whites whipped with sugar, chopped toasted almond and a little lemon zest, baked at a low temperature until dry outside and airy inside. A household proportion: two whites, 150 g of sugar, 75 g of toasted almond and half a lemon.
It is a sweet shared by the Alpujarra of Granada and that of Almería, of Andalusi heritage according to tradition; it was once sweetened with honey, later with sugar. It is made in Huécija, in Laujar and Padules, and in the Almanzora valley, where people speak of "soplillos de huevo y almendra".
Its season is Christmas and Holy Week, but in the homes and workshops of the sierra it is baked all year round. No brand champions it: if someone offers you one in an Alpujarra kitchen, say yes — that is where it tastes best.
What it is made with
Underlined ingredients link to Local produce.
How it is made at home
- Toast the almonds and chop them coarsely.
- Whip the egg whites to firm peaks.
- Add the sugar little by little, still whisking, until the meringue is glossy.
- Fold in the almonds and lemon zest gently.
- Spoon small mounds onto a lined tray.
- Bake at low heat (150-175 °C) for about ten minutes, until dry but not overly browned.