SUSPIRO LIMENO
This is a classic Peruvian dessert which is very popular in Chile, it's irresistible for all ages! It's easy and I've been able to prepare it myself since I was little! Try it, you won't regret it!
Provided by fran from chile
Categories World Cuisine Recipes Latin American South American Peruvian
Time 3h45m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
- Whip the egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving, if desired.
Nutrition Facts : Calories 401.3 calories, Carbohydrate 62.4 g, Cholesterol 108.8 mg, Fat 11.9 g, Fiber 0.1 g, Protein 11.6 g, SaturatedFat 7 g, Sodium 171.3 mg, Sugar 61.8 g
SUSPIROS (BREATHLESS)
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Place tapioca flour in a large bowl. Add sugar, butter, eggs, cinnamon, and salt. Mix well until a soft dough forms.
- Pinch off a small piece of dough and roll out into a rope the length of a pencil on your work surface; coil tightly into a spiral. Repeat with remaining dough. Arrange spirals on baking sheets.
- Bake in the preheated oven until cooked on the bottom but still pale on top, about 15 minutes.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 25.6 g, Cholesterol 25.7 mg, Fat 4.3 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 58.2 mg, Sugar 6.3 g
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- Using your electric mixer, beat the egg whites on medium speed in the mixing bowl until soft peaks form.
- Slowly add the sugar, 1-2 tablespoons at a time, until thoroughly mixed. Add the lime juice and beat thoroughly.
- (You really can't overmix this, but you can undermix, making the meringues deflate in the oven).
- Fill your piping bag with the meringue and pipe out little flower or rosette shapes onto your baking sheet, about two inches apart. Many Costa Rican recipes call for the meringue just to be spooned out into drops on the baking sheet, which is also more than fine.
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