Suspiritos [Video+Recipe] Merenguitos Meringue Kisses

Ingredients

• 3 egg whites (about 100 g; from 3 medium eggs or 2 large eggs), at room temperatureegg whites
• 1.25 ml (¼ teaspoon)cream of tartar
• 100 g (½ cup)white granulated sugar
• 100 g (⅞ cup; 1 cup minus 2 tablespoons), siftedwhite icing sugar
• 5 ml (1 teaspoon)vanilla extract
• 5 ml (1 teaspoon)pineapple extract
• 5 ml (1 teaspoon)banana extract
• 5 ml (1 teaspoon)almond extract
• 1 tablespoonunsweetened cocoa powder
• 2.5 ml (½ teaspoon)instant coffee
• To tastesprinkles of your choice

Instructions

1. 1

   Prepare the trays

   Line a baking sheet with baking parchment or a silicone liner. Preheat the oven to 80°C (175°F).

2. 2

   Whisk the meringue

   In a stand-mixer bowl or a large mixing bowl, whisk the egg whites at medium speed until foamy. Add the granulated sugar and cream of tartar, then whisk at high speed until peaks form. Add the sifted icing sugar and your chosen flavouring, then whisk at high speed until very stiff peaks form; the meringue should stay put when you turn a spatula upside down.

3. 3

   Pipe the kisses

   Spoon the meringue into a piping bag fitted with your preferred nozzle. Pipe kisses about 4 cm (1½ inches) across onto the lined tray, then add sprinkles if you like.

4. 4

   Bake until dry

   Bake for 2½–3 hours in the preheated oven, until the kisses are completely dry, sound hollow when tapped and lift easily from the liner. Turn the oven off and leave them inside to cool until the oven has returned to room temperature.

5. 5

   Serve and store

   Eat the kisses straight away or keep them in an airtight container. They should keep for a few days if fully dry and stored properly.

What are suspiritos?

Suspiritos, also called merenguitos or meringue kisses, are small Dominican sweets made from whipped egg whites and sugar. Their name is often used for these delicate, crisp meringues served as a simple treat or at celebrations.

Low-temperature baking and a gradual cool-down help this version dry through without needing complicated equipment. A piping bag gives them their familiar decorative shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 147 calories, 2g protein, 35g carbs, 1g fat.

Most of the carbohydrate comes from the granulated and icing sugars, while the egg whites contribute most of the protein. The recipe lists very little fat, with only a small contribution from the egg whites. Balance the plate by serving a few kisses with fresh fruit rather than another sugary treat.

Choosing the flavour

Extracts: The recipe lists vanilla, pineapple, banana and almond extracts. Its method calls for the flavouring of your choice, so use the flavour you want to highlight rather than assuming all four are required.

Cocoa and coffee: These are also included in the ingredient list, but the method does not say when to add them. Check the original recipe's notes for how they are intended to be used.

Building a stable meringue

Room-temperature whites: These are easier to whip into foam than cold whites. Make sure the bowl and whisk are clean before you start.

Sugar: First whip the granulated sugar with the cream of tartar until peaks form, then add the icing sugar. Keep whisking until the mixture is very stiff and does not slide off an inverted spatula.

Piping neat kisses

Nozzle: A star tip makes ridged swirls, while a round tip gives a smoother shape. Pipe each kiss about 4 cm across, leaving space between them on the lined tray.

Sprinkles: Add decorations before baking so they adhere to the meringue. Keep the kisses modest in size so they dry evenly during the long bake.

How to tell they are done

Dryness: The kisses should feel dry, sound hollow when tapped and release easily from the parchment or silicone liner. If they still cling or feel soft, they need more time in the oven.

Cooling: Let them cool inside the switched-off oven until it reaches room temperature. This slow finish helps the meringues dry without a sudden change in temperature.

Serving and keeping them crisp

Serve: These sweet, crisp bites work well on a dessert table or alongside coffee. Their small size also makes them easy to offer with other party treats.

Store: Moisture softens meringues, so wait until the kisses are completely cool before putting them in an airtight container. Keep the container sealed between servings.

Recipe notes & tips

• Bring the egg whites to room temperature before whisking.
• Use a clean, grease-free bowl and whisk for the best foam.
• Sift the icing sugar before adding it to help avoid lumps.
• Check that the meringue holds a firm peak before piping.
• Wait until the kisses are completely cool before sealing them away.

Variations

• Vanilla: Use vanilla extract as the chosen flavouring for a familiar, gentle taste.
• Pineapple: Choose pineapple extract for a fruity note.
• Banana: Use banana extract to give the kisses a different fruit flavour.
• Almond: Choose almond extract for a nutty aroma.
• Party finish: Add your preferred sprinkles before baking.

Common mistakes to avoid

• Greasy bowl: Any residue can hinder whipping; use a clean, dry bowl and whisk.
• Soft peaks: The meringue may not hold its piped shape; whisk until very stiff peaks form.
• Uneven sizes: Large kisses may take longer to dry; pipe them to a similar 4 cm diameter.
• Stopping too soon: Soft centres can mean the kisses are not fully dried; bake until they sound hollow and lift easily.
• Storing while warm: Trapped steam can soften the meringues; cool them fully before sealing the container.

How to store

Once completely cool, store in an airtight container at room temperature; they should keep for a few days if properly dry. These are best eaten crisp, so there is no need to reheat them.

Frequently asked questions