Suspiritos (meringue kisses)

Suspiritos (meringue kisses)

Our baby turns 12 this month. It’s hard to believe it, isn’t it? Time flies so fast.

Oh, wait, I am not talking about my daughter, I am talking about our blog(s).  Yeah, it’s been 12 years, and I can hardly believe it! I had no idea what I was getting myself into, or that I’d be doing this longer than any other job I had in my life. Kinda like motherhood, but without the stinky diapers.

And of all the jobs I’ve had, this is the one I’ve enjoyed the most.

How can I not? I get to combine my food for love and photography, I get to promote our rich culinary culture, and I have met and corresponded with hundred of interesting people that I would have never met otherwise.

Suspiritos (meringue kisses)

Sometimes is hard to believe how lucky I am to do this, and how lucky I am for each and every one of you, our readers.

Let’s celebrate our anniversary with these super-easy and cute suspiritos (meringue kisses). So, happy birthday to us! Come and celebrate, share with us how you found us and when. We’d love to hear these stories.

Buen provecho!

Aunt Clara
Suspiritos (meringue kisses)
 
Prep time
Cook time
Total time
 
This is one of the simplest desserts in Dominican cookery. It is very easy to find them in colmados and supermarkets.
Serves: 12 meringue kisses
Ingredients
  • 3 eggs whites
  • ¼ teaspoon of lime juice or cream of tartar
  • 1¼ cup of powdered sugar
For the chocolate meringue kisses
  • 1 tablespoon of cocoa
For the mocha coffee meringue kisses
  • ½ teaspoon of instant coffee
  • 1 tablespoon of chocolate sprinkles
For the vanilla meringue kisses
  • ½ teaspoon of vanilla extract
Instructions
  1. Line two baking sheets with parchment paper.
  2. Heat oven to 175 ºF (80 ºC).
  3. Whisk the whites until it becomes very foamy. Add the lime juice or cream of tartar while still whisking.
  4. Slowly sift in the sugar and whisk until it forms stiff peaks.
  5. Spoon the mixture into a pastry bag with your preferred tip and pipe out meringue kisses of about 1½" in diameter.
  6. Bake for an hour and a half. Turn off oven and leave the door slightly open so meringues cool down in the oven.
  7. Consume immediately, or store in an air-tight container. It should keep for a couple daysif they are properly dry.
For the chocolate meringue kisses
  1. Sift in the cocoa at he same time you add the sugar (step 4).
For the mocha coffee meringue kisses.
  1. Sift in the coffee at he same time you add the sugar (step 4).
  2. Sprinkle with the chocolate sprinkles before placing in the oven (step 6)
For the vanilla meringue kisses
  1. Add the vanilla extract at the same time you add the lime juice or cream of tartar (step 3).
Notes
You can either bake it completely dry, or leave a soft center (in which case it has to be consumed fresh).
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{ 14 comments… add one }

  • Montgomery January 25, 2014, 12:22 AM

    Hello, I am a big fan of your blog for years…thank you for your hard work.
    I have few questions regarding this receipt:
    1) does the eggs need to be at room temperature? You don’t say
    2) can I add food coloring? If so at what stage should I add it?
    3) how many days in advance can I make it?
    4) And as far as storage, in a air tight container or ziplock bag?
    Thanks!!

    • Aunt Clara January 27, 2014, 7:41 PM

      Let’s see if I can help:
      1. Yes, when it comes to baking things should always be at room temperature unless the recipe says otherwise.
      2. Yes, but only concentrated coloring and no more than 3 or 4 drops. Add on step three.
      3. A week.
      4. Both would do.

  • Holly Phillips December 18, 2013, 1:24 AM

    I tried this recipe two times and it didn’t come out. After adding the 1 1/2 cups powdered sugar the mixture was really soupy. It just made round flat circles.

  • Lokness @ The Missing Lokness September 25, 2013, 7:03 PM

    I love getting the meringue cookies from supermarket. They are great snacks. Light and low in fat. Love that you made mocha ones. Those look amazing!
    Lokness @ The Missing Lokness recently posted..Roasted Root Vegetables and Brussels SproutsMy Profile

  • Suzanne perazzini September 8, 2013, 12:39 AM

    Congratulations – that’s amazing that you have been doing this for 12 years. The meringues. The meringues are a great way to celebrate this. Your photos are beautiful.
    Suzanne perazzini recently posted..Chocolate Mousse Meringue Desserts – Gluten-FreeMy Profile

  • Yamilka August 30, 2013, 5:40 PM

    Congratulations and happy 12th birthday!! Keep giving it your all, we NEED this baby!

  • Charlene August 30, 2013, 3:15 PM

    Happy 12th Birthday! Congratulations Tia Clara! Wow, I think I’ve been following for eight of those years, how time flies!

  • Jorge August 30, 2013, 12:15 PM

    Tia Clara, you have some wonderful recipes and would like to try some…the only problem I have is that I can’t copy and paste as I normally do with recipes from many bloggers around the world….what am I doing wrong?

    • Aunt Clara September 1, 2013, 4:01 PM

      Jorge, you can print them. We also have a mobile version that you can access with your smart phone.

  • Sandra Paez August 29, 2013, 3:55 PM

    Congratulations on your 12th years!!! I love, love your site!!! Keep going strong :)

  • Alti April 24, 2012, 5:40 AM

    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.

  • Anonymous January 15, 2012, 12:41 PM

    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.

    • Aunt Clara January 15, 2012, 1:02 PM

      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.

  • Anonymous January 15, 2012, 11:09 AM

    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! ;)