Provincetown Portuguese Cookbook

Sweets Doces     Rolled Cookies | Rocks | Sweet Potato Pastries | Egg Cookies | Sighs | Mariana's Tea Biscuits | Sherried Cookies | Egg Cake | Russian Tea Cakes | Andrew's Fudgies | Molasses Cookies | Brigadiers | Torta de Viana | Honey Bread | Crème Caramel à la Portugaise | Port Flan | Maria's Portuguese Sweet Rice Pudding | Del's Sweet Rice Pudding | Brazilian Fresh Corn Pudding | Almond Tart | Joyce's Choice Cheesecake | Milk Sweet

Sighs Suspiros Edie Roderick 3 egg whites beaten very stiff 1 cup of sugar 1/2 tsp. lemon juice 1/2 cup almonds or walnuts minced or 1/2 cup of coconut 1 brown paper bag, flattened   Beat egg whites until stiff, adding the sugar gradually. When stiff, beat in the lemon juice. Carefully fold in the nuts or coconut. Drop by the spoonfuls onto the flattened paper bag and bake in a 350° oven until brown (really a light tan). Be careful when removing them from the paper. They are very fragile. Makes 3 to 4 dozen.