Merengue cookies/dominican frosting!. The resulting meringue has firm peaks, but a smooth texture, perfect for covering cakes and making elaborate decorations. Depending on the amount of sugar added, the suspiro will remain soft but with firm peaks, or will start to harden after a few hours. In my country all cakes are topped with meringue frosting.
As I was saying, we worked on a meringue recipe for another post I will share this week.
As I am from the Dominican Republic, and Dominican Cakes are so popular and incredibly amazing, I get a lot of requests for a Dominican Cake recipe.
While I am Dominican, I (unfortunately) am not a great cake maker.
You can cook Merengue cookies/dominican frosting! using 8 ingredients and 9 steps. Here is how you cook it.
Ingredients of Merengue cookies/dominican frosting!
- You need 1/2 tsp of lemon juice.
- Prepare 1 cup of sugar.
- Prepare 1/4 cup of water.
- You need 4 of eggs white (room temperature).
- It's 1/4 tsp of cream of tarta.
- Prepare 1 tbsp of vanilla.
- It's 1 pinch of of salt.
- You need 1 of parchment paper.
The Suspiro, also called Dominican Meringue or Dominican Frosting is used to frost the Dominican Cake and for cake borders and decorations. The following recipe is simple and easy to do. I hope you have a happy and pleasant experience doing this suspiro recipe. El Suspiro también llamado dominican frosting o suspiro dominicano, es un lustre tipo meringue, usado para cubrir bizcochos y para.
Merengue cookies/dominican frosting! instructions
- preheat oven to 200.
- line baking sheet with parchment paper, set aside.
- In a pot place 1/4 cup of water, 1 cups sugar, and lemon juice. Mix well and let the syrup mixture come to a boil.
- When the syrup begins to thicken slightly, two minute before desired consistency is reached, begin to beat the egg whites with salt and cream of tartar at maximum speed using the whisk attachment. Add the ¼ cup of granulated sugar by sprinkling in the form of rain while the mixer remains beating at high speed . Continue to cook syrup, being careful to stir constantly to prevent sugar crystals from forming.
- Add syrup to the egg whites that have been already beaten into soft peaks while the mixer is beating on high speed in a continuous stream until it finishes. To find out when the syrup is done you must enter a spoon if dripping is in the form of a thread it is ready to pour over the egg whites. Note: It should have a consistency of Karo syrup.
- Continue beating meringue on high speed until the temperature has cooled and you get the desired consistency. Add vanilla when a cool temperature is reached. The more you beat the more thick it will be. this is the time to add food coloring of your choice(optional).
- Pipe onto parchment-covered sheets, put in oven for 1 hour and 1/2, after is done turn off oven amd let it cool in the oven (about hour to half).
- try never to open the oven door while it's cooking or cooling, if you do it will become chewy, also try to use a glass bowl, dry no grease resedue this will affect the frosting.
- Enjoy?.
Continue beating meringue on high speed until the temperature has cooled and you get the desired consistency. Add vanilla when a cool temperature is reached. The recipe to make the Dominican frosting is very easy to do. The texture if fluffy and airy. Use this recipe to make Raspberry White Cake.