Bolivian Suspiros Recipe (Meringue Cookies)
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If you craving a simple dessert recipe that is quick to prepare and delicious, then this traditional Bolivian suspiros recipe (meringue cookies) is a perfect choice. If you’re looking for the best Bolivian meringue cookies recipe, here it is.
These Bolivian meringue cookies also referred to as meringue kisses are crunchy on the outside with a soft marshmallow texture on the inside.
Suspiros are one of the most popular desserts treats in South America, throughout Colombia street vendors sell these addictive meringue cookies dressed in different colors and flavors.
This Colombian suspiros recipe is made with just a few ingredients, egg whites, sugar, and cream of tartar.
Ingredients For Bolivian Suspiros
- 4 egg whites (120 grams) at room temperature
- 1 cup of sugar (200 g)
- 1/4 teaspoon cream of tartar
How To Make Bolivian Suspiros (Meringue Cookies)?
- Preheat the oven to 120°C (250°F) and line 2 baking sheets with parchment paper.
- Add the egg whites and cream of tartar into a bowl and beat on medium speed until frothy.
- Increase the mixer speed to high and gradually add the sugar in small portions until still peaks are formed.
- The meringue will be thick and glossy.
- Fill a piping bag with the meringue using a 1/2 inch star tip (846). Swirl dollops of meringue onto a lined baking tray spacing them apart about 1 1/2 inches apart.
- Bake for 60 minutes, then turn off the oven, open the oven door and allow them to sit for another hour. The meringue cookies are done when they are light, dry, and crispy, and lift off the baking tray without sticking.
- Keep stored in an airtight container for u to 2 weeks.
- Enjoy!
Bolivian Suspiros Recipes (Meringue Cookies)
Simple and quick Bolivian suspiros recipe made with 3 ingredients. Bolivian Suspiros or meringue cookies are one of the most popular desserts treats in South America, throughout Colombia street vendors sell these addictive meringue cookies dressed in different colors and flavors. If you’re looking for the best Bolivian meringue cookies recipe, here it is.
Ingredients
- 4 egg whites 120 grams at room temperature
- 1 cup of sugar 200 g
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven to 120°C (250°F) and line 2 baking sheets with parchment paper.
- Add the egg whites and cream of tartar into a bowl and beat on medium speed until frothy.
- Increase the mixer speed to high and gradually add the sugar in small portions until still peaks are formed.
- The meringue will be thick and glossy.
- Fill a piping bag with the meringue using a 1/2 inch star tip (846). Swirl dollops of meringue onto a lined baking tray spacing them apart about 1 1/2 inches apart.
- Bake for 60 minutes, then turn off the oven, open the oven door and allow them to sit for another hour. The meringue cookies are done when they are light, dry, and crispy, and lift off the baking tray without sticking.
- Keep stored in an airtight container for u to 2 weeks.
- Enjoy!
