Melindros

Name: Melindros
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 4 eggs, separated; 1/2 cup granulated sugar; 1 cup all-purpose flour, sifted; 1 tsp lemon zest, grated; 1/4 cup powdered sugar

Traditional Catalan sponge biscuits with a delicate interior and crisp sugar crust, cooked until golden and perfect for dipping into thick hot chocolate.

30 minMediumServes 6140 cal/serving

SpanishDessertOvenVegetarianHalal-friendlyKosher-styleNut-FreeDairy-FreeSoy-FreeLow-SodiumShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

4 eggs, separated
1/2 cup granulated sugar
1 cup all-purpose flour, sifted
1 tsp lemon zest, grated
1/4 cup powdered sugar

Instructions

1

Preheat oven to 375 degrees F and line two baking sheets with parchment paper.
2

Beat egg yolks from 4 separated eggs with half of the 1/2 cup granulated sugar and 1 tsp grated lemon zest until pale and thick.
3

Whip egg whites from eggs to soft peaks, then gradually add remaining sugar until stiff peaks form.
4

Fold egg yolk mixture and 1 cup sifted all-purpose flour into whipped whites until just combined.
5

Pipe 4-inch strips onto prepared baking sheets and dust with 1/4 cup powdered sugar.
6

Bake for 8 to 10 minutes until lightly golden, then cool completely on wire racks.

Questions

Can I make Melindros gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Melindros keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Melindros?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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