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Papos de anjo (angel's chins or throats) are not hard to make, honestly. I've always found them really yummy, perhaps even a teensy bit more than quindins...But that could be because I could never make good quindins and feel frustrated...This recipe uses mini-muffin tins and makes 24 papos de anjo. I bought non-stick tins, but still butter them. Papos de anjo are the yellow, round ones (one is right to the left of the quindim) in the photograph above.
9 egg yolks
1 egg white
2 cups sugar
2 cups water
1 teaspoon vanilla extract
Beat egg yolks until light and frothy, then spoon in the beaten egg white. Continue beating until mixture is spongy in texture, then pour into muffin tins that have been buttered. Set tins in a bain-marie (about one inch of hot water in a shallow pan; I use my stove's roasting pan) and bake in 350° F oven about 15-20 minutes. Dissolve sugar in water and bring to a boil, add vanilla extract. Remove papos de anjo from tins, make 3, 4 holes in each one with a toothpick and drop into boiling syrup. Remove from heat, let cool and place in a pyrex. Refrigerate until next day, so papos will soak in the syrup overnight.
I use the extra egg whites to make meringues.