Espiros

Rating: 2.75 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 4

This is an old Portuguese recipe that my Vovo taught me how to make. It is great for the typical huge Portuguese family party or reunion, it is a very light meringue cookie, it is very simple, but I insist that you use an electric egg beater. This is very sweet, and has a hint of citrus flavor to it. If you don't use an electric egg beater, it will take you hours to prepare it!

By MATEUSMACHADO

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
30
Yield:
30 servings
Nutrition Info
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 250 degrees F (120 degrees C). Grease 2 baking sheets.

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  • In a large bowl, combine the egg whites, salt, orange juice and sugar. Use an electric mixer to beat the mixture until it is extremely thick. If you have a whisk attachment, it will work well for this. To test if the mixture is ready, shake the bowl. If the meringue barely moves, or doesn't move at all, it is ready. If not, keep on mixing. Spoon evenly sized mounds of the meringue, about 1 tablespoon, onto the prepared baking sheets.

  • Bake for 20 to 30 minutes, or until the edges are light brown all the way around. Handle them very gently, they are delicate. Allow to cool on the baking sheet. Remove to a large platter, and serve them to your big Portuguese family.

Nutrition Facts

Per Serving:
75 calories; protein 2.5g; carbohydrates 12g; fat 2g; cholesterol 74.4mg; sodium 66.8mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

zigmondo
Rating: 4 stars
04/06/2005
My portugues grandmother also made these. They are nearly classic meringues in our family always topped with those little silver candies that look like BB's. My grandmother made these with the left over egg whites from malasadas or masa. The recipe that I am reading shows 12 eggs. If you use the egg yolks you will end up with flat sweet scrambled egg cookies. I used egg whites not whole eggs sugar salt orange juice as instructed but added lemon rind because my grandmother added lemon rind to everything. I cooked mine for about an hour then left them in the warm oven for another 30 to 45 minutes. They were not as good as my grandmothers but she had 40 more years cooking experience than me. Read More
Helpful
(21)

Most helpful critical review

JNANA729
Rating: 1 stars
12/18/2004
I am an experienced baker and I beat this mixture for 40 minutes on high speed with a stand mixer....it never got beyond a soupy mess. Desparate I added cream of tartar then an extra egg...no luck! Sounded good too. Read More
Helpful
(8)
12 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 4
Reviews:
Most Helpful Most Positive Least Positive Newest
zigmondo
Rating: 4 stars
04/06/2005
My portugues grandmother also made these. They are nearly classic meringues in our family always topped with those little silver candies that look like BB's. My grandmother made these with the left over egg whites from malasadas or masa. The recipe that I am reading shows 12 eggs. If you use the egg yolks you will end up with flat sweet scrambled egg cookies. I used egg whites not whole eggs sugar salt orange juice as instructed but added lemon rind because my grandmother added lemon rind to everything. I cooked mine for about an hour then left them in the warm oven for another 30 to 45 minutes. They were not as good as my grandmothers but she had 40 more years cooking experience than me. Read More
Helpful
(21)
BENTINI
Rating: 5 stars
11/03/2004
I talked to my vovo and she said do not use egg whites in this recipe. You are only supposed to use the egg whites Read More
Helpful
(13)
Ana
Rating: 5 stars
01/31/2007
I just love this desert. But you should try orange peel no orange juice. And the name is SUSPIRO Read More
Helpful
(9)
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JNANA729
Rating: 1 stars
12/18/2004
I am an experienced baker and I beat this mixture for 40 minutes on high speed with a stand mixer....it never got beyond a soupy mess. Desparate I added cream of tartar then an extra egg...no luck! Sounded good too. Read More
Helpful
(8)
mj
Rating: 1 stars
09/03/2007
recipe is incorrect MUST use only egg whites NOT entire egg Read More
Helpful
(6)
Bibi
Rating: 3 stars
08/02/2011
This recipe as some already have stated is not made with the "Whole Egg" just the "Whites". It is a awesome Meringue Cookie if don't properly. Read More
Helpful
(3)
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RedSoxxGal
Rating: 1 stars
12/23/2010
Only use the egg whites not the entire egg. Read More
Helpful
(3)
tarrajo
Rating: 4 stars
02/26/2012
We had several egg whites left over from a different cooking project. What a perfect find! Did have fresh oranges so we used the juice and the zest. (Zest in the meringue--sorry didn't measure.) Also added creame of tarter as meringues should have anyway. Very nummy! Will make again. Read More
Helpful
(1)
Jane
Rating: 1 stars
04/02/2014
I was looking for a meringue recipe to use 12 egg whites that were left over from my Dutch Eierliquor that I had just made. I found this recipe and went according to the method. After 20 minutes they came out of the oven to cool. They didn't look very appetizing so I popped them into the oven for a few more minutes. Nothing really changed After about an hour cooling they were so soft and runny. Read More
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