m. c. de marco: To invent new life and new civilizations...
The New Kitchen Cookbook
Suspiros are a Portuguese meringue cookie traditionally flavored with lemon. The following is a standard meringue recipe, except that I flavored it with coffee extract. Be careful not to use an oil-based flavoring, and don’t let any yolk into the whites.
Dominos makes superfine sugar, but it’s cheaper to run granulated sugar through a food processor (if you have one).
Yield varies by cookie size.
- 3 egg whites
- ¼ tsp. cream of tartar
- ¾ c. superfine sugar
- ¼ tsp. coffee extract (or vanilla extract, or omit entirely)
- Preheat oven to 200° with convection (225°F without).
- Beat egg whites to a foam.
- Add cream of tartar.
- Beat egg whites to a soft peak.
- Add sugar gradually while beating to stiff peaks.
- Beat in extract.
- Test for readiness by rubbing some meringue between your fingers; it should not be gritty.
- Line cookie sheet(s) with parchment paper.
- Pipe or spoon lumps of meringue of the desired size onto the cookie sheet(s).
- Bake 1 ½ hours or more.
- Turn oven off but let meringues cool in the oven for two more hours or overnight.