Recipe: Agnes Almeida's suspiros

Last updated 05:00 08/05/2013
Chris Skelton


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When I was growing up these tiny meringues - their name translates to 'little sighs' - were addictive enigmas. How could something be pillow soft yet crunchy and chewy, sweet and caramelised all at the same time?


Main ingredient Eggs
Type of dish Sweet treat
Course Dessert
Cooking time 30 min - 1 hour
Serves/makes 40-80
Special options Dairy & Gluten-free

250g caster sugar
4 egg whites
1 tsp vanilla extract

1. Preheat the oven to 120C. I have the oven on a higher heat than usual for meringues because I want them a little bit caramelised.

2. Using a cake mixer or electric beaters, start whisking the egg whites until they're nice and foamy. Slowly add the sugar, letting it trickle into the bowl like rain (my pastry chef instructor was quite poetic). Keep whisking until firm peaks form, then beat in the vanilla.

3. Spoon the little clouds of meringue onto two baking paper-lined trays. Bake for 40 minutes to an hour, until they are lightly golden. When they are cool, store them in an airtight container. Makes 40-80, depending on the size of your dollops.

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