Suspiritos (merenguitos or 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.
Course Dessert
Cuisine Dominican
Keyword how to make merenguitos, meringue cookies, meringue kisses recipes, suspiros de merengue
Prep Time 5 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 6servings
Calories 147kcal
Author Clara Gonzalez
Ingredients
3egg white from 3 medium eggs or 2 egg whites from 2 large egg [100 g], at room temperature
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].
2. Whisking
In the bowl of a stand mixer, or large mixing bowl, and the wire whisk attachment, whisk the egg whites over medium speed until they become foamy. Incorporate the granulated sugar and cream of tartar and whip 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.
3. Form meringue kisses
Scoop the meringue mixture into a pastry bag, 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.Sprinkle with decorations of your choice (optional)
4. Baking
Bake for two and a half to three hours in preheated oven, 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.
5. 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.
Video
Notes
You can either bake it completely dry or leave a soft center (in which case it has to be consumed fresh).If you use clear vanilla extract, the meringue cookies will keep their bright white color. If you add brown vanilla extract, they'll acquire a creamy tan color that I actually quite like too