Will it be a sigh of relief tonight for the Dutch soccer team or will there be sighs of grief? With 3 men in the house I cannot avoid World Cup emotions so, especially for them, I made this suspiro cookie from Costa Rica. Suspiro means sigh in Spanish and I am sure there will be many Dutch and Costa Rican gasps and sighs during the match tonight. This feather light but sweet cookie is very popular in Costa Rica and is sold in every bakery. The suspiro is really just a classic meringue and is very easy to make. All you need are 4 simple ingredients, an electric mixer and a oven that is not too hot. Would you like a more exciting taste? Try my variation: basil meringue.
suspiro cookie from Costa Rica
for about 20 cookies
2 egg whites (room temperature)
pinch of salt
½ teaspoon lemon juice
100 grams caster sugar
extra: a piping bag with an open star tip
Preheat the oven to 90˚C/194˚F. Beat the egg whites with salt until they are just foamy.
Add the lemon juice.
Beat until the egg whites are a little bit firmer and slowly start adding the sugar tablespoon by tablespoon.
Keep beating until the egg whites are firm and shiny.
Spoon the egg whites in a piping bag with an open star tip and pipe little rosettes onto a cookie sheet covered with baking paper.
Bake in the middle of the oven for 1 1/2 hours. Turn off the oven and leave the suspiro cookies to cool in the oven. They should be crispy on the outside and just a little chewy inside
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