Spanish Macaroons

I’m not sure I would spend a whole lot of time trying to persuade a Spaniard of the origin of these biscuits, but I call them Spanish because they seem so instantly redolent of that aroma of oranges, almonds and the faintest warm breath of cinnamon that I associate with Spain. Indeed, I have a vague taste-memory of eating macaroons like this when I was in Seville once, and I suppose it was those that I was trying to recreate. I know in my heart of hearts they would be better with blanched a