This is one of the simplest desserts in Dominican cookery. It is very easy to find them in colmados and supermarkets. You can either bake it completely dry, or leave a soft center (in which case it has to be consumed fresh).
Time: 2 hrs. Serves: 4
Before starting to cook: Pre-heat oven at 175 °F (80 °C). Cover a baking tray with parchment paper.
- 1 lb of powdered sugar
- 2 eggs whites
- 1 teaspoon of vanilla
- 1/2 teaspoon of lime juice or cream of tartar
- Food coloring drops (optional)
- Beat the whites until it forms peaks. Add the lime juice while still whisking. Slowly add the sugar in quarters and whisk until it is firm enough to stick to the blades when you lift them. Add two drops of food coloring if desired.
- Using a spoon or a piping bag make little mounds on the baking tray. Turn off the oven and leave the meringue in there until they dry completely (may take one or two hours depending on the humidity).
- Serve at room temperature or store them in an airtight container at room temperature.