Embrace the delicate sweetness of Venezuelan-style Meringue Kisses, affectionately known as “Suspiros,” which translates to sighs. These homemade meringue treats capture the essence of simplicity and elegance, offering a unique texture that’s crisp on the outside and slightly chewy within. Their melt-in-your-mouth quality makes them an irresistible delight, perfect for satisfying a sweet tooth or adding a touch of sophistication to any dessert table.
Why You’ll Love This: Suspiros are not just meringues; they are a testament to the art of baking, where minimal ingredients transform into something magical. The combination of crispy exteriors with soft, moist interiors provides a delightful contrast that meringue lovers adore. Plus, the process of making them is both simple and rewarding, making them a perfect project for those who cherish the joys of homemade confections.
Perfect Occasion: These meringue kisses are versatile and suitable for a wide array of occasions. Serve them at tea parties, as a light dessert after a meal, or package them beautifully for a thoughtful homemade gift. They’re also perfect for festive celebrations, where their elegant appearance can elevate the ambiance of your gathering.
- 4.2 oz (120g) egg whites (about 4 large eggs)
- 4.2 oz (120g) granulated sugar
- 4.2 oz (120g) powdered sugar
- 1 tablespoon cornstarch
- Preheat your oven to 212°F (100°C).
- In a bowl, beat the egg whites with an electric mixer until they start to foam. Gradually add the granulated sugar, continuing to beat until the mixture is glossy and forms stiff peaks.
- Sift together the powdered sugar and cornstarch. Gently fold into the egg whites in two additions, using a spatula to incorporate them without deflating the mixture.
- Prepare a baking sheet with parchment paper. If the paper is of lower quality, lightly spray with vegetable oil.
- Transfer the meringue into a piping bag fitted with a star tip and pipe small kisses onto the prepared sheet.
- Bake for 30 to 35 minutes, until the meringues are set and can easily be lifted off the paper.
- Egg whites can be frozen and used later for meringues.
- Work quickly as the mixture can deflate.
- This recipe uses the French meringue method, which is different from Italian meringue and is not interchangeable here.
- A perfectly made meringue should have a bit of moisture inside; it shouldn’t dry out completely.
- Store in an airtight container; they can last several days.
- Meringues are ready when they peel off the parchment easily. If they stick, moisten the underside of the paper with water to help release them without breaking.
Enjoy these Venezuelan-style Meringue Kisses, a simple yet exquisite treat that brings a whisper of sweetness and a sigh of pleasure to any moment.