Suspiritos (meringue kisses) is one of the simplest desserts in our cuisine, they are easy to make, very inexpensive, and can be quite a fancy treat for your parties.
Why we ❤️ it
I don't know that there can be a more versatile dessert than meringue kisses, or suspiritos, as we call them. And there are so many ways to it can be presented, with just one batch you can make an entire array of options.
These are perfect for any occasion, like to celebrate that your blog turns 12 (time flies!), or for Valentine's day when you're tasked by your child to bring treats for the whole class (ask me how I know these things).
What is it?
Suspiritos (meringue cookies or kisses) are flavored, dried bits of meringue icing. In the Dominican Republic, we call meringue suspiro (sigh, in Spanish), while merengue is our national music. Suspiro (Italian meringue) is the traditional icing used in cakes and cupcakes, and most notably, in our bizcocho dominicano (Dominican cake), and suspirito just means "little suspiro".
What's in it
In its simplest form, meringue kisses are a 3-ingredient recipe: egg whites, sugar, and some type of acid (cream of tartar powder, lime juice, lemon juice, or white vinegar). After that one can start to make additions, like flavorings (vanilla extract is the most popular), toppings, decoration, etc.
Some people add food coloring to make them in all the colors of the rainbow, and combinations of colors. I did not add food coloring to mine.
How it's made
The egg whites are combined with the sugar and acidic ingredient, then whisked over high speed until it forms very stiff peaks. At this point, flavoring or coloring can be incorporated. Little mounds, swirls, or shapes are then formed with a piping bag, and it's dried in the oven until the moisture it's extracted and the suspiritos are dry and stiff.
Bear in mind that keeping the oven at a stable, proper temperature is very important. Too hot and your suspiritos will turn into marshmallowy sweet omelets (ugh!), too low, and they won't dry. If your oven runs too hot, try keeping the door ajar to release excess heat. Make a small batch to try before you have guests.
How it's stored
If dried completely, and stored in an airtight container, these can last up to a week. If you live in a very humid place (like yours truly), you'll find out that they may get stale when exposed to the air within a couple of hours.
About this recipe
This recipe starts with the simplest, most basic recipe for suspiritos, and then gives you options for flavoring and presentation. These are by no means comprehensive, I tried to stick to things that are easy to find, and not using artificial coloring. You can get creative and try other things. These are so inexpensive that there is little to lose if you mess up a batch.
Bear in mind that suspiritos are very sweet –if you don't already know – since I prefer things that are less sweet, the chocolate one was more to my preferred level of sweetness, as the bitter cocoa balanced the sugar in them.
This recipe yields about 1 dozen suspiritos of about 1½ inches [4 centimeters] in diameter, or about 4 servings. Your yield may vary depending on the way you make them. You can increase the ingredients for extra servings. See the recipe notes for some tips.
Recipe
[Recipe + Video] Suspiritos (Meringue Kisses)
Ingredients
- 3 egg white, from 3 medium eggs or 2 egg whites from 2 large egg [100 g], at room temperature
- ¼ teaspoon cream of tartar
- ½ cup sugar (white, granulated), [100 g]
- ⅞ cup powdered white sugar, 1 cup minus 2 tablespoons [100 g], sifted
Flavorings (pick one)
- 1 teaspoon vanilla extract, (see notes)
- 1 teaspoon pineapple extract
- 1 teaspoon banana extract
- 1 teaspoon almond extract
- 1 tablespoon unsweetened cocoa
- ½ teaspoon instant coffee
Decoration (optional)
- Sprinkles of your choice
Instructions
Get ready: Line baking sheet (or baking sheets if you are doubling the recipe) with parchment paper or silicone liner. Heat the oven to 175 ºF [80 ºC].- Whisking: In the bowl of a stand mixer, or large mixing bowl, and the wire whisk attachment, whisk the whites over medium speed until they become foamy. Incorporate the granulated sugar and cream of tartar and whisk over high speed until they form peaks.Add the powdered sugar and pour in the flavoring of your choice and whisk over high speed until it forms very stiff peaks and if you hold the spatula upside down the meringue doesn't fall.
- Form meringue kisses: Scoop the meringue mixture into a pastry bag, and add the tip of your choice (I used a star tip and a round tip for these), and pipe the suspiritos of about 1½ inches [4 centimeters] in diameter onto the prepared cookie sheet.
- Baking: Bake for two and a half to three hours, or until the suspiritos are completely dry, sound hollow when you tap them, and easily separate from the try liner when lifted. Turn off the oven and leave them to cool down inside until the oven temperature is back at room temperature.
Serving and storing: Consume immediately, or store in an airtight container. They should keep for a few days if they are properly dry, and properly stored.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
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;… Read more »
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?
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!
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.