Venezuelan-Style Meringue Kisses: Delicate and Sweet “Suspiros”

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


  1. Preheat your oven to 212°F (100°C).
  2. 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.
  3. 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.
  4. Prepare a baking sheet with parchment paper. If the paper is of lower quality, lightly spray with vegetable oil.
  5. Transfer the meringue into a piping bag fitted with a star tip and pipe small kisses onto the prepared sheet.
  6. 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.

content team

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