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.

– 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


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].


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.


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.

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