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.
Ingredients:
- 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)
Preparation:
- 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.
Aunt Clara's Kitchen is a collection of traditional Dominican recipes, recipes inspired by Dominican flavors, as well as the chronicles of the Aunties' adventures in the kitchen and outside.
{ 4 comments… read them below or add one }
I LOVE meringues and there is a fiesta at school for spanish club. I am in charge of Dominican Republic desserts and this looks wonderful to try. Thanks!
I have one question- exactly how long does it stay in the oven??? I am so confused. When I tried the recipe, it was going fine until I added the lime juice. The mixture turned to liquid basically and the instructions don’t say when to add the vanilla extract. Now my mixture is dense after adding all that sugar (do you need that much?) and the constistency like very heavy frosting. Please correct the recipe. (I hope I am not to condescending) Thank you very much.
It is supposed to look like heavy frosting (so it holds its shape), and it is also insanely sweet. It takes quite a while to dry (depending on weather and host of other things). Be patient.
Hi I made the suspiros, I added cream of tartar instead of lemon. Also I added 1 cup of powder sugar and I put almond extract at the end instead of vanilla, I baked for an hour and half at 200 fahrenheit the lowest your oven can go. I hope this is helpfull.