SUSPIROS COOKIES
Yield: 25 Cookies
Prep: 15 min
Cook: 2 Hours
In Bolivia, Suspiros are delicate meringue cookies whose name means “sighs.”
These light treats are made by whipping egg whites and sugar into fluffy peaks that bake into crisp, airy bites. Their sweetness is gentle and simple, making them a favorite for celebrations and family gatherings.
Light as a cloud and sweet as a quiet sigh, Suspiros melt away the moment you taste them.
INGREDIENTS
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5 large egg whites
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½ tsp cream of tartar
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½ cup of sugar
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¾ cup confectioners' sugar, sifted
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pinch of kosher salt
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1 tsp pure vanilla extract
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1 tsp food coloring, optional
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candy sprinkles, optional
DIRECTIONS​
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Place egg whites and cream of tartar in the large bowl of a stand mixer. The bowl should be very clean with no residual oil or fat, which could alter the texture of the meringue.
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Beat egg whites until soft peaks form.
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Gradually add sugar while beating egg whites. Continue to beat egg whites until they have increased in volume and are forming stiff peaks.
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Sift confectioners’ sugar together with salt.
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Gradually add confectioners’ sugar and salt into egg whites, continuing to beat until well mixed.
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Gently fold vanilla into meringue.
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Preheat oven to 200* and line to cookie sheets with parchment paper.
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Tint meringue with food coloring, if desired. Fit a piping bag with a large star tip and fill the bag with meringue.
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Pipe meringue into small swirls onto parchment lined cookie sheets, spacing them about ½ inch apart. Top with a few sprinkles, if desired.
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Place cookies in the oven and bake for 60-90 minutes, checking after an hour to see if cookies feel dry and crispy. Once cookies feel firm and crisp, turn off the heat and let cookies cool while further drying out in the oven for another hour or overnight.
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Serve cookies immediately or store in an airtight container. Cookies will not stay crisp in a humid environment.
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