[Recipe + Video] Suspiro (Meringue Icing for Dominican Cake)
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
6 cups (approx)
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Calories
98 kcal
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Course
Dessert
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Cuisine
South American, Dominican
[Recipe + Video] Suspiro (Meringue Icing for Dominican Cake)
Description
The Suspiro recipe begins by boiling granulated sugar with cream of tartar and a little water to create a syrup heated to a specific candy stage. Meanwhile, egg whites are whisked until they form a foamy texture. The hot syrup is then slowly poured into the whites while whisking at high speed, causing the mixture to thicken into stiff, glossy peaks.
This method produces a meringue that is stable and holds its shape well, with a firm yet soft texture. Adding vanilla extract and powdered sugar towards the end enriches the flavor and sweetness. The finished Suspiro is best used at room temperature and creates an elegant, light icing that can decorate cakes and pastries beautifully.
Attention to detail is important for the best results: utensils must be grease-free, egg whites separated carefully without yolk contamination, and environmental humidity monitored as it affects meringue stability. The use of cream of tartar helps maintain airiness and texture.
Ingredients
- 1½ cup granulated sugar
- ½ cup egg at room temperature, white
- 4 tablespoon powdered sugar
- ¼ teaspoon cream of tartar or lime juice
- ½ teaspoon vanilla extract (optional)
Instructions
1. Making the syrup
- Mix granulated sugar, cream of tartar, and ¼ cup of water. Boil in a saucepan over medium-high heat. If you have a candy thermometer (Amazon affiliate link) -I do recommend using one- boil until it reaches 112 °C [235 °F]. If you do not have a thermometer, boil until it reaches a syrup consistency (It will be thick but still a light color, see notes)
2. Whisking egg whites
- In the meantime, using the stand mixer wire attachment, whisk the egg whites for 30 seconds at low speed. Increase speed to medium and whisk until they become white and has doubled and formed peaks (about 3 mins).
3. Adding syrup
- Slowly, and in a thin stream, pour the syrup into the bowl while whisking over high speed until it forms very firm peaks (about 5 mins).
4. Finishing
- Add the vanilla extract, and once incorporated, the powdered sugar, whisk until it's combined and the meringue is at room temperature. The meringue should have firm peaks, and some of the meringue has "climbed" into the center of the wire whisk.
5. Storing
- It can last a few hours well covered and refrigerated. If you notice that it starts to form a crust, add a few drops of lime juice, and incorporate with a spatula.
Notes
- Ensure all utensils and bowls are thoroughly clean and free from grease to achieve firm meringue peaks.
- Separate egg whites carefully to avoid any yolk contamination, which will prevent stiff peak formation.
- Humidity and room temperature impact meringue quality; dry, warm conditions produce better results.
- Cream of tartar is important for texture and can be found in most baking aisles; it extends the stability of the meringue.
- Using stainless steel or glass mixing bowls is recommended since plastic may not withstand the syrup temperature or can retain grease.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups (approx)
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 17mg | 1% |
| Potassium | 37mg | 1% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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