Suspiros (Latin American Meringue Cookies)
Crispy and light, these melt-in-your-mouth meringue cookies are a simple and delightful treat.
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Instructions
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Preheat oven to 200 F and line 2 cookie sheets with parchment paper.
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Beat egg whites and cream of tartar in a clean mixer bowl until soft peaks form.
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Gradually add granulated sugar, continuing to beat until stiff, voluminous peaks are achieved.
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Sift powdered sugar with salt, then gradually beat into the meringue until well mixed.
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Fold vanilla into the meringue.
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Optionally tint meringue with food coloring, then transfer to a piping bag fitted with a large star tip.
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Pipe small meringue swirls onto the prepared cookie sheets, spaced 1/2 inch apart, adding sprinkles if desired.
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Bake for 60 to 90 minutes until dry and crispy; turn off the oven and let cookies cool and dry inside for 1-2 hours or overnight.
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Serve or store the crispy cookies.