Suspiritos (Meringue Kisses)

Suspiritos (Meringue Kisses) is one of the simplest desserts in Dominican cookery. It is very easy to find them in colmados and supermarkets.

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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!

Suspiritos (Meringue Kisses) Recipe

By: Clara Gonzalez

Suspiritos (Meringue Kisses) Recipe: This is one of the simplest desserts in Dominican cookery. It is very easy to find them in colmados and supermarkets.

Print Recipe Guarda Pin

Prep Time 5 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 35 mins

Servings 12 meringue kisses

Calories

Ingredients

• 3 eggs whites
• ¼ teaspoon of lime juice or cream of tartar
• 1 ¼ 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

 

• Line two baking sheets with parchment paper.
• Heat oven to 175 ºF [80 ºC].
• Whisk the whites until it becomes very foamy. Add the lime juice or cream of tartar while still whisking.
• Slowly sift in the sugar and whisk until it forms stiff peaks.
• Spoon the mixture into a pastry bag with your preferred tip and pipe out meringue kisses of about 1 ½" in diameter.
• Bake for an hour and a half. Turn off oven and leave the door slightly open so meringues cool down in the oven.
• 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

• Sift in the cocoa at he same time you add the sugar (step 4).

For the mocha coffee meringue kisses.

• Sift in the coffee at he same time you add the sugar (step 4).
• Sprinkle with the chocolate sprinkles before placing in the oven (step 6)

For the vanilla meringue kisses

• Add the vanilla extract at the same time you add the lime juice or cream of tartar (step 3).

Notes and Tips

You can either bake it completely dry, or leave a soft center (in which case it has to be consumed fresh).