📝 About This Recipe
A staple of Mexican panaderías and street vendors, these Merengues (also known as 'Suspiros') are light-as-air confections that capture the essence of traditional Mexican festivities. Unlike their European cousins, Mexican merengues are often tinted with a signature rosy hue and infused with warm vanilla or a hint of cinnamon, creating a crisp exterior that melts into a delicate, marshmallow-like center. They are the ultimate nostalgic treat, offering a perfect balance of sugary sweetness and elegant simplicity.
🥗 Ingredients
The Meringue Base
- 1 cup Egg whites (approximately 7-8 large eggs, strictly at room temperature)
- 2 cups Granulated white sugar (superfine or caster sugar works best for quick dissolving)
- 1/2 teaspoon Cream of tartar (acts as a stabilizer for the egg proteins)
- 1/8 teaspoon Salt (just a pinch to balance the sweetness)
Flavoring and Color
- 1 tablespoon Mexican vanilla extract (clear vanilla is preferred to keep the color bright)
- 1/4 teaspoon Ground Mexican cinnamon (optional, for a warm flavor profile)
- 2-3 drops Pink gel food coloring (to achieve the classic Mexican bakery 'Rosa Mexicano' look)
Optional Toppings
- 2 tablespoons Multi-colored nonpareils (for a festive street-style finish)
- 1 tablespoon Powdered sugar (for a light dusting)
👨🍳 Instructions
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1
Preheat your oven to a very low 200°F (95°C). Line two large baking sheets with parchment paper or silicone baking mats. It is crucial that the sheets are completely dry.
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2
Wipe the inside of your mixing bowl and whisk attachment with a paper towel dampened with lemon juice or white vinegar. This removes any trace of grease that could prevent the egg whites from rising.
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3
Place the room temperature egg whites into the bowl. Start beating on low speed until the whites become frothy and covered in small bubbles.
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4
Add the cream of tartar and salt. Increase the speed to medium-high and continue beating until soft peaks form (the peaks should curl over when the whisk is lifted).
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5
With the mixer running, begin adding the granulated sugar one tablespoon at a time. This slow process ensures the sugar dissolves completely and prevents a grainy texture.
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6
Once all the sugar is added, turn the mixer to high speed. Beat for 5-7 minutes until the meringue is glossy, thick, and holds stiff, upright peaks.
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7
Test the mixture by rubbing a small amount between two fingers; it should feel perfectly smooth. If it feels gritty, continue beating for another minute.
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8
Gently fold in the Mexican vanilla extract, ground cinnamon, and the pink gel coloring using a rubber spatula. Use a folding motion to avoid deflating the air you've just whipped in.
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9
Fit a large pastry bag with a star tip (like a Wilton 1M or 2D). Fill the bag with the pink meringue mixture.
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10
Pipe the meringues onto the prepared baking sheets, making them about 2.5 inches in diameter. You can pipe them into classic 'kisses' or large decorative swirls.
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11
If using sprinkles, lightly scatter them over the tops of the piped meringues before they go into the oven.
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12
Bake for 1 hour and 45 minutes to 2 hours. Do not open the oven door during this time. The meringues should be firm to the touch and easily peel off the parchment paper.
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13
Turn off the oven, crack the door open slightly with a wooden spoon, and let the meringues cool completely inside the oven for at least 1-2 hours. This prevents cracking from sudden temperature changes.
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14
Once stone cold, remove from the oven and store immediately in an airtight container to maintain their crispness.
💡 Chef's Tips
Ensure your eggs are at room temperature to achieve maximum volume. Never make meringues on a very humid or rainy day, as the sugar will absorb moisture from the air and become sticky. If you don't have a piping bag, use two spoons to create rustic, 'rocky' mounds for an authentic street-food look. Be extremely careful when separating eggs; even a single drop of yolk will prevent the whites from whipping. For a more intense flavor, you can swap vanilla for a few drops of anise or almond extract.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Mexican Café de Olla (spiced coffee). Crumble them over a bowl of fresh strawberries and crema for a quick 'Postre de Merengue'. Pair with a glass of cold Horchata to complement the cinnamon notes. Arrange them on a colorful Talavera platter for a stunning party centerpiece. Dip the bottoms of the cooled meringues in melted dark chocolate for an extra indulgent twist.