BOLIVIAN MERINGUES (SUSPIROS) PREP TIME 30 MIN. – COOK TIME 2 HOURS – READY IN 2 HOURS 30 MIN. + COOLING TIME – SERVINGS 30
3 large egg whites, room temperature
¼ tsp cream of tartar ¼ cup granulated sugar ½ cup confectioners’ sugar 1 tsp vanilla extract
½ tsp flavored extract like anise, coconut, or lemon (optional)
Regular or gel red food coloring, as needed
Regular or gel green food coloring, as needed
STEP 1 Preheat oven to 250°F. Line a baking sheet with parchment. In a clean, dry bowl, use a stand mixer or hand mixer to whisk together the egg whites and cream of tartar, beating 3–4 min. on high until soft peaks form. STEP 2 Adjust speed to low, and slowly add the granulated sugar. Beat on medium-high speed until stiff peaks form. Add the confectioners’ sugar, vanilla, flavored extract (if using), and a pinch of salt. Beat until combined and until stiff peaks form. STEP 3 Using a silicone brush, make streaks of red and green food coloring in a piping bag or resealable plastic bag, aiming for 3 total streaks. Add meringue mixture to bag. Hold the pastry bag perpendicular to parchment-lined baking sheet and pipe meringues in small dollops to form the shape of a chocolate kiss, aiming for 2 inches high and 1½ inches in diameter. STEP 4 Bake meringues 1½ to 2 hours. Once they feel firm and dry, turn off oven, and leave in the closed oven for at least 2 hours and up to overnight, until completely cooled. Keep in an airtight container up to 7 days.
PER SERVING: 16 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 6MG SODIUM, 4G CARBOHYDRATE, 0G FIBER, 4G SUGAR, 0G PROTEIN 05
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