Where it comes from
Tíjola · Serón · Vélez-Rubio · Almanzora valley
The suspiro honours its name: a small, dry meringue of egg white and sugar, in some houses with almond, gone in one bite. In the Almanzora valley it is kin to the soplillos of the Alpujarra — there people speak of "soplillos de huevo y almendra" — though here the name is different and each sweet has its own story. There is no canonical version: the recipe changes from one kitchen to the next, and that is part of its charm.
It is a sweet of the interior: in Tíjola the local baking gathers suspiros, hornazos and paparajotes; in Vélez-Rubio they make almendrados, aguardiente and orange roscos and suspiros; in Serón they are baked at Christmas, with the mantecados carrasqueños. No workshop champions them: they are the kind of sweet you come across rather than go looking for.
What it is made with
- Egg white
- Sugar
- Almond (variant)
Underlined ingredients link to Local produce.