Meringue Cookies(These Are Also Known As Suspiros, Spanish For "Sighs".)
Light, airy meringue cookies with crunchy almonds and a hint of lemon, perfect for sweet snacking or special occasions, appealing to those who enjoy delicate, crispy treats.
Ingredients
Instructions
- Beat egg whites until stiff.
- Gradually add sugar while continuing to beat until the sugar is incorporated and dissolved.
- Add lemon juice, then fold in slivered blanched almonds.
- Line a baking sheet with foil. Drop teaspoonfuls of the meringue mixture onto the foil.
- Bake at 350°F for about 12 minutes until lightly browned.
Tips & Substitutions
Ensure your mixing bowl and beaters are completely clean and free of grease to achieve the best volume in your egg whites. For a twist, consider adding a teaspoon of vanilla extract or almond extract for extra flavor. If you don't have blanched almonds, you can use chopped walnuts or pecans instead. Always bake in small batches to maintain even cooking.
Serving Suggestions
These meringue cookies are delightful on their own or can be served with a dollop of whipped cream and fresh berries for an elegant dessert. They also make a perfect accompaniment to a cup of tea or coffee. For a special treat, serve them alongside the Frosted Apricot Drink for a refreshing contrast.
Storage & Reheating
Store leftover meringue cookies in an airtight container at room temperature for up to a week. Avoid refrigerating them, as humidity can make them chewy. If they lose their crispness, you can briefly re-crisp them in a low oven (around 200°F) for a few minutes, watching closely to prevent burning.
Nutrition & Diet Analysis (per serving)
Each serving of Meringue Cookies(These Are Also Known As Suspiros, Spanish For "Sighs".) contains roughly 13 calories, with 1g protein, 2g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why did my meringue cookies not come out crisp?
If your meringue cookies are chewy instead of crisp, it could be due to humidity in the air or not baking them long enough. Ensure the egg whites are beaten to stiff peaks and consider baking them a bit longer at a lower temperature to dry them out without browning too much.
Can I use powdered sugar instead of granulated sugar?
Yes, you can use powdered sugar instead of granulated sugar in this recipe. However, it may change the texture slightly, making the meringues a bit softer. If you opt for powdered sugar, use about 1/2 to 3/4 cup, as it is sweeter and denser than granulated sugar.
What can I do with leftover egg yolks?
Leftover egg yolks can be used in a variety of recipes such as custards, mayonnaise, or even in rich pasta dough. You could also make a delicious cheese cake with the yolks, such as a Cheese Cake(Crock-Pot Cooking), which pairs wonderfully with these meringue cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).