Ecuadorian Suspiros Recipe (Meringue Cookies)
These melt-in-your-mouth homemade authentic Ecuadorian suspiros meringue cookies are super easy to prepare and one of the most popular Ecuadorian desserts. To make this beautifully sweet and airy traditional Ecuadorian Suspiros Recipe (Meringue Cookies) all you need are three ingredients, egg whites, sugar, and cream of tartar.
You won’t believe how simple this Meringue kisses recipe is to make. Suspiros also known as suspiritos, meringue cookies or meringue kisses are a quintessential Latin American dessert that every kid grows up eating.
Suspiritos are piped swirls of meringue icing that are dried using very low heat, the result is a sweet airy cookie sometimes hollow with a crunchy texture.
This Ecuadorian suspiro recipe is in its simplest form. You can make these meringue cookies in any color simply by adding a few drops of food coloring in addition to this recipe.
Perfect for any occasion, suspiros are traditionally made at home and are also commonly sold by street vendors, bakeries, and grocery stores. These melt-in-your-mouth meringue kisses are great to serve during parties and celebrations.
Growing up as a kid, suspiros also referred to as meringue kisses were my favorite dessert treat. I love the crunchy sweet outer part of the meringue cookie that literally melts in your mouth along with marshmallowy centers.
There are a lot of Ecuadorian meringue cookie recipes, but this meringue cookies recipe is the best…trust me. My mother made these Ecuadorian meringue cookies almost every weekend for me and my siblings and now I make them for my daughter and husband and they love them.
This Ecuadorian suspiros recipe has been in my family for generations and now I’m happy to share it with all of you. I hope you love these meringue cookies just as much as we do.
What Is A Substitute For Cream Of Tartar In Meringues?
Cream of tartar is an acidulant, it helps to stabilize the egg white by lowering the ph. If you don’t have any cream of tartar you can simply substitute it with an equal amount of lemon juice or white vinegar.
Can You Make Meringue Cookies Without Cream Of Tartar?
You can make suspiros meringue cookies without cream of tartar, without lemon juice, and without vinegar. Make sure to leave your egg white at room temperature for at least an hour before using them to make suspiritos.
How To Make Meringue Cookies (Suspiros) In Different Flavours?
You make these meringue cookies, suspiros with different flavors, here are some ideas, just add as an addition to the suspiros recipe:
- 1 teaspoon vanilla extract (Vanilla Suspiros)
- 1/2 teaspoon instant coffee (Mocha Suspiros)
- 2 teaspoons cocoa powder (Chocolate Suspiros)
- 1 teaspoon coconut extract (Coconut Suspiros)
- 1 teaspoon pineapple (Pineapple Suspiros)
- 1/2 teaspoon orange extract (Orange Susupiros)
- 1 teaspoon almond extract (Amaretto Suspiros)
- 1/2 teaspoon lemon extract (Lemon Susupiros)
- 1/2 teaspoon cinnamon powder (Cinnamon Susupiros)
Ready To Make This Traditional Ecuadorian Suspiros Recipe? Let’s Do It!!
Ingredients For Ecuadorian Suspiros Recipe (Meringue Cookies)
- 4 egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar (optional)
How To Make Ecuadorian Suspiros?
- Preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper and set it aside.
- Add the egg whites and cream of tartar into a medium-size mixing bowl and using a hand mixer beat the egg white on medium speed until they begin to foam. You can use a stand mixer with the whisk attachment.
- Add your flavor of choice then increase the speed to high and gradually and slowly add the sugar until stiff peaks are formed.
- Insert a 1-inch piping tip into the pastry bag then fill with the meringue icing. Pipe swirls of the suspiros onto the line banking tray separating them about 2 inches apart.
- Place into the oven and bake for 1 1/2-2 hours or until the meringue cookies are completed, to check they are ready just tap on them, they should sound hollow, or if they release from the baking pan without sticking, there good to go.
- Once they are ready, allow them to cool inside the oven with the door ajar.
- Serve immediately or store in an airtight container.
- Enjoy!
Ecuadorian Suspiros (Meringue Cookies Recipe)
Ingredients
- 4 egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar optional
Instructions
- Preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper and set it aside.
- Add the egg whites and cream of tartar into a medium-size mixing bowl and using a hand mixer beat the egg white on medium speed until they begin to foam. You can use a stand mixer with the whisk attachment.
- Add your flavor of choice then increase the speed to high and gradually and slowly add the sugar until stiff peaks are formed.
- Insert a 1-inch piping tip into the pastry bag then fill with the meringue icing. Pipe swirls of the suspiros onto the line banking tray separating them about 2 inches apart.
- Place into the oven and bake for 1 1/2-2 hours or until the meringue cookies are completed, to check they are ready just tap on them, they should sound hollow, or if they release from the baking pan without sticking, there good to go.
- Once they are ready, allow them to cool inside the oven with the door ajar.
- Serve immediately or store in an airtight container.
- Enjoy!