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.
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
- 3 eggs whites
- 1/4 teaspoon of lime juice or cream of tartar
- 1 1/4 cup of powdered sugar
- 1 tablespoon of cocoa
- 1/2 teaspoon of instant coffee
- 1 tablespoon of chocolate sprinkles
- 1/2 teaspoon of vanilla extract
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Line two baking sheets with parchment paper.
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Heat oven to 175 ºF [80 ºC].
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Whisk the whites until it becomes very foamy. Add the lime juice or cream of tartar while still whisking.
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Slowly sift in the sugar and whisk until it forms stiff peaks.
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Spoon the mixture into a pastry bag with your preferred tip and pipe out meringue kisses of about 1 1/2" in diameter.
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Bake for an hour and a half. Turn off oven and leave the door slightly open so meringues cool down in the oven.
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Consume immediately, or store in an air-tight container. It should keep for a couple daysif they are properly dry.
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Sift in the cocoa at he same time you add the sugar (step 4).
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Sift in the coffee at he same time you add the sugar (step 4).
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Sprinkle with the chocolate sprinkles before placing in the oven (step 6)
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Add the vanilla extract at the same time you add the lime juice or cream of tartar (step 3).
You can either bake it completely dry, or leave a soft center (in which case it has to be consumed fresh).
I made these using a full teaspoon of Mount Hagen brand organic freeze dried instant coffee and it turned out really well! Also, I chopped up about an 1/8th of a cup of chocolate chips and added those near the end of mixing. The mixture is surprisingly hardy and forgiving; it didn’t change in consistency or deflate at all when I added the chocolate.
By comparison, I have only had my friend’s macarons with strawberry cream cheese filling in the past. I really enjoy the simplicity of these particular meringue “cookies”! They are less pretentious than macarons. ?
After making the kisses, if i want to keep them for the next day should put them in an air-tight bag and let them sit out or put them in the fridge?
Airtight bag is enough.
I tried this recipe and I think there is a typo in it. When I added the sugar, it started out well, but then turned into goop. I got it to work but added a lot less sugar.
How much sugar did you use?
How do i make them soft in the inside? Is it less oven time?
Yes, remove from the oven when they just turn dry outside.
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!!
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.