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[Recipe + Video] Suspiro (Meringue Icing for Dominican Cake)
Suspiro (meringue icing for Dominican cake) is the poetic name given to meringue in our country. Make the perfect icing for our divine national cake with my easy recipe and video.
- 1½ cup sugar (white, granulated)
- ½ cup egg white (at room temperature)
- 4 tablespoon powdered white sugar
- ¼ teaspoon cream of tartar (or lime juice)
- ½ teaspoon vanilla extract ((optional))
- 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 strongly 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)
- 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).
- Slowly, and in a very thin stream, pour the syrup into the bowl while whisking over high speed until it forms very firm peaks (about 5 mins).
- 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. Do not overwhisk or it'll start to collapse.
- Cover well with plastic film and refrigerate. It can last a few hours well covered and refrigerated.
- You can decorate with suspiro right away, but if you have stored it previously, add a few drops of lime juice, and incorporate with a spatula if you notice that it starts to form a crust.
By - Reviewed:. Original: Feb 3, 2003.
What is Suspiro?
Some of our foods have very poetic names that at first impression bear no resemblance to the actual food at hand: Suspiro (Meringue Icing for Dominican Cake) seems to be one of those. Suspiro means "sigh" in Spanish.
Once past the first impression, this fluffy-as-a-cloud icing seems to have found its perfect name. In other Spanish-speaking countries, this is known as merengue (meringue), a confusing state of affairs, as Merengue is the Dominican Republic's national music.
To be more specific, suspiro is nothing else than " Italian Meringue ", and bears some resemblance to Royal Icing. It is made with egg whites.
Suspiro and Dominican cake.
How to use suspiro
Suspiro is the classic icing for Dominican cake, but you can also use it for my Dominican cake cupcakes, as one of the toppings for Tres leches cake, or Dulce frío (Dominican trifle) and Tarta helada ice cream cake.
We also have a recipe for Meringue kisses that you may want to try.
Top tips
Clean utensils: To make Suspiro your utensils must be very clean. Any trace of grease may make it impossible to form peaks. I suggest you wash them with warm soapy water and dry carefully beforehand.
Separating whites: When separating yolks from white, make sure there's absolutely no trace of yolk in the egg whites, otherwise, it may not form and keep stiff peaks.
Humidity and temperature: Humidity in the air and room temperature will affect the results when preparing 'suspiro'. Hot, dry days yield better Suspiros.
Acid: Cream of tartar is an acidic white powder used in baking to activate acid/base reactions without altering the flavors, in this case, it improves the texture and "airiness" of the Suspiro. It can be found in the baking aisle of your local supermarkets. It's very cheap and lasts for years.
Vanilla: Adding dark vanilla extract instead of clear will produce a creamy-colored suspiro (as opposed to its natural bright white color). This may be something to work into your design.
Coloring: You can add coloring to the suspiro if your design requires it. Pastel colors require less food coloring, it may be harder to get dark colors with suspiro.
Whisking bowl: Please use a stainless steel or glass mixing bowl. Plastic may not be resistant to the high temperature of the syrup, and may be difficult to clean from all traces of fat.
About this recipe
In this recipe, I've incorporated some techniques that I've tested and yielded a meringue that is firm, and relatively easy to make.
Though I'm not sure why this technique was first used, adding boiling caramel to the egg whites has the fortunate side effect of decreasing the chance of salmonella contamination (how to safely handle eggs), a small but worrying possibility whenever we consume raw eggs. If you find pasteurized eggs where you live, I suggest you use those instead.
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.
The amount of suspiro this recipe yields is enough to cover a one-pound cake, double the half-pound cake in our recipe, and enough to add rosettes and decoration. Halve the recipe for the cake in our blog.
2. Whisking egg whites
3. Adding syrup
