Delicate Delights: Mastering Portuguese Snow Drops (Suspiros) – A Step-by-Step Guide
Portuguese Snow Drops, or *Suspiros* as they’re known in Portugal, are delicate, airy meringue cookies that melt in your mouth. Their name, meaning ‘sighs’ in Portuguese, perfectly captures their ethereal lightness. These delightful treats are surprisingly simple to make, requiring just a few basic ingredients and a bit of patience. This guide will walk you through each step of the process, ensuring you achieve perfectly crisp and melt-in-your-mouth *Suspiros* every time.
## What are Portuguese Snow Drops (Suspiros)?
Before we dive into the recipe, let’s understand what makes these meringues so special. Unlike some meringue recipes that incorporate cream of tartar or other stabilizers, traditional Portuguese Snow Drops rely on the natural properties of egg whites and sugar to create their delicate structure. The key is achieving a stable meringue that can hold its shape during baking, resulting in a crisp exterior and a slightly chewy, almost dissolving interior.
## Ingredients You’ll Need:
The beauty of *Suspiros* lies in their simplicity. You’ll only need a handful of ingredients:
* **Egg Whites:** 4 large egg whites, at room temperature (essential for maximum volume)
* **Granulated Sugar:** 1 cup (200g) granulated sugar, superfine sugar is even better but not mandatory
* **Vanilla Extract (Optional):** 1 teaspoon vanilla extract (or other flavoring of your choice, like lemon zest or almond extract)
* **Pinch of Salt:** A tiny pinch of salt to enhance the flavors
**Equipment:**
* **Stand Mixer or Hand Mixer:** A mixer is crucial for achieving the necessary volume in the egg whites.
* **Mixing Bowls:** Two clean, dry mixing bowls (glass or stainless steel are ideal).
* **Piping Bag and Tip (Optional):** For creating decorative shapes. A simple round tip works well.
* **Baking Sheets:** Two baking sheets.
* **Parchment Paper or Silicone Baking Mats:** To prevent sticking.
* **Rubber Spatula:** For folding and scraping the bowl.
## Step-by-Step Instructions for Perfect Suspiros:
Now, let’s get started! Follow these steps carefully for the best results.
**Step 1: Preparing the Egg Whites**
This is arguably the most important step. The success of your *Suspiros* depends on perfectly whipped egg whites.
1. **Separate the Eggs:** Carefully separate the egg whites from the yolks. Ensure absolutely no yolk gets into the egg whites, as even a tiny amount of fat can prevent them from whipping properly. Use a clean egg separator or gently pass the yolk back and forth between the two halves of the eggshell, allowing the white to fall into a clean bowl.
2. **Bring to Room Temperature:** Let the egg whites sit at room temperature for about 30 minutes. Room temperature egg whites whip to a greater volume than cold egg whites.
3. **Cleanliness is Key:** Make sure your mixing bowl and whisk attachment are impeccably clean and dry. Any grease or residue can interfere with the whipping process. You can even wipe the bowl with a bit of lemon juice or vinegar to ensure it’s completely clean.
**Step 2: Whipping the Meringue**
1. **Add Salt:** Add a pinch of salt to the egg whites.
2. **Begin Whipping:** Using a stand mixer or hand mixer, start whipping the egg whites on medium speed until soft peaks form. This means the peaks will hold their shape briefly but will droop at the tip.
3. **Gradually Add Sugar:** Slowly add the granulated sugar, one tablespoon at a time, while continuing to whip on medium speed. Adding the sugar gradually allows it to dissolve properly into the egg whites and creates a stable meringue.
4. **Increase Speed:** Once all the sugar has been added, increase the mixer speed to high and continue whipping until stiff, glossy peaks form. The meringue should be thick, smooth, and hold its shape firmly. When you lift the whisk, the peaks should stand straight up without drooping. This process can take anywhere from 5 to 10 minutes, depending on your mixer.
5. **Add Vanilla Extract (Optional):** If using vanilla extract or another flavoring, gently fold it into the meringue using a rubber spatula. Be careful not to overmix, as this can deflate the meringue.
**Step 3: Shaping the Suspiros**
1. **Prepare Baking Sheets:** Line two baking sheets with parchment paper or silicone baking mats.
2. **Transfer to Piping Bag (Optional):** If you’re using a piping bag, transfer the meringue to the bag fitted with your desired tip. If you don’t have a piping bag, you can simply spoon dollops of meringue onto the baking sheets.
3. **Pipe or Spoon Meringues:** Pipe or spoon small mounds of meringue onto the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between each meringue. You can create various shapes, such as simple rounds, swirls, or even small kisses.
**Step 4: Baking the Suspiros**
This is where patience comes in. *Suspiros* are baked at a very low temperature for a long time to dry them out completely without browning.
1. **Preheat Oven:** Preheat your oven to 200°F (95°C). If your oven doesn’t go that low, set it to the lowest possible temperature.
2. **Bake:** Place the baking sheets in the preheated oven and bake for 1.5 to 2 hours, or until the *Suspiros* are dry and crisp. The baking time will vary depending on your oven and the size of the meringues.
3. **Check for Doneness:** To check for doneness, gently lift one of the *Suspiros* from the baking sheet. If it comes off easily and feels dry and crisp, it’s ready. If it’s still sticky or soft, continue baking for another 15-30 minutes.
4. **Turn Off Oven and Cool:** Once the *Suspiros* are done, turn off the oven and leave the oven door slightly ajar. Allow the *Suspiros* to cool completely inside the oven. This helps them to dry out completely and prevents them from cracking. This cooling process can take several hours, or even overnight.
**Step 5: Storing the Suspiros**
*Suspiros* are best stored in an airtight container at room temperature. They can be stored for several days, or even up to a week, as long as they are kept dry. Avoid storing them in the refrigerator, as they will absorb moisture and become sticky.
## Tips for Perfect Suspiros:
* **Use Room Temperature Egg Whites:** As mentioned earlier, room temperature egg whites whip to a greater volume.
* **Ensure Cleanliness:** Make sure your mixing bowl and whisk attachment are impeccably clean and dry.
* **Add Sugar Gradually:** Adding the sugar slowly allows it to dissolve properly and creates a stable meringue.
* **Don’t Overmix:** Be careful not to overmix the meringue after adding the vanilla extract or other flavorings, as this can deflate it.
* **Bake at a Low Temperature:** Baking at a low temperature is crucial for drying out the *Suspiros* without browning them.
* **Cool Completely in the Oven:** Allowing the *Suspiros* to cool completely in the oven helps them to dry out completely and prevents them from cracking.
* **Avoid Humidity:** Humidity is the enemy of meringues. If you live in a humid climate, try making *Suspiros* on a dry day, or use a dehumidifier in your kitchen.
* **Experiment with Flavors:** Feel free to experiment with different flavorings, such as lemon zest, almond extract, or even a few drops of food coloring.
* **Troubleshooting Cracking:** If your *Suspiros* crack during baking, it could be due to a few reasons: the oven temperature is too high, the meringues are too thick, or they cooled too quickly. Try lowering the oven temperature, making smaller meringues, and allowing them to cool completely in the oven.
* **Troubleshooting Sticky Suspiros:** If your *Suspiros* are sticky, they likely weren’t baked long enough, or were exposed to too much humidity after baking. Make sure to bake them until they are completely dry and store them in an airtight container. A desiccant packet (like those found in vitamin bottles) can also help absorb any excess moisture during storage.
* **Adjusting for Altitude:** If you live at a high altitude, you may need to adjust the recipe slightly. Egg whites whip faster at high altitudes, so you may need to reduce the whipping time. You may also need to slightly increase the baking time. Start checking for doneness earlier than the recipe specifies.
## Variations and Creative Ideas:
* **Chocolate Dipped Suspiros:** Once the *Suspiros* are completely cool, dip the bottoms in melted chocolate and let them set.
* **Suspiro Kisses with Sprinkles:** Before baking, sprinkle the *Suspiros* with colorful sprinkles.
* **Coffee Flavored Suspiros:** Add a teaspoon of instant coffee powder to the meringue mixture for a coffee-flavored treat.
* **Swirled Suspiros:** Use gel food coloring to create swirls in the meringue before piping. Divide the meringue into two bowls, color one bowl, and then gently swirl the two together before piping.
* **Suspiro Towers or Pavlovas (Mini):** You can increase the size of the individual piped shapes and create a small meringue tower. These can be filled with whipped cream and fresh berries for a quick and simple Pavlova-inspired dessert.
* **Suspiro Crumble Topping:** Crumble baked *Suspiros* over fruit crumbles or pies for a crunchy and sweet topping.
## Serving Suggestions:
* *Suspiros* are perfect as a light and delicate dessert on their own.
* Serve them alongside a cup of coffee or tea.
* Use them to decorate cakes and pastries.
* Include them in a dessert platter.
* Crumble over ice cream for added texture and sweetness.
## Recipe Card: Portuguese Snow Drops (Suspiros)
**Yields:** Approximately 30-40 Suspiros
**Prep time:** 20 minutes
**Cook time:** 1.5 – 2 hours
**Cooling Time:** Several hours (in the oven)
**Ingredients:**
* 4 large egg whites, at room temperature
* 1 cup (200g) granulated sugar
* 1 teaspoon vanilla extract (optional)
* Pinch of salt
**Equipment:**
* Stand mixer or hand mixer
* Mixing bowls
* Piping bag and tip (optional)
* Baking sheets
* Parchment paper or silicone baking mats
* Rubber spatula
**Instructions:**
1. Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Separate the egg whites from the yolks, ensuring no yolk gets into the whites. Let the egg whites sit at room temperature for 30 minutes.
3. In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Beat on medium speed until soft peaks form.
4. Gradually add the sugar, one tablespoon at a time, while continuing to beat on medium speed.
5. Increase speed to high and beat until stiff, glossy peaks form (5-10 minutes).
6. Gently fold in vanilla extract (if using).
7. Transfer the meringue to a piping bag (optional) and pipe small mounds onto the prepared baking sheets, leaving space between each. Alternatively, spoon dollops of meringue onto the sheets.
8. Bake for 1.5 to 2 hours, or until the Suspiros are dry and crisp.
9. Turn off the oven, leave the door slightly ajar, and let the Suspiros cool completely inside the oven (several hours or overnight).
10. Store in an airtight container at room temperature.
Enjoy your homemade Portuguese Snow Drops! These delicate meringues are a true testament to the beauty of simple ingredients and careful technique. With a little patience and attention to detail, you can create these ethereal treats that are sure to impress. *Bom apetite!* (Enjoy your meal!).