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My review
Espiros
MATEUSMACHADO
"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!"
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Ingredients
50 m servings 75 calsOriginal recipe yields 30 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 250 degrees F (120 degrees C). Grease 2 baking sheets.
- In a large bowl, combine the eggs, 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; 2 g fat; 12 g carbohydrates; 2.5 g protein; 74 mg cholesterol; 67 mg sodium. Full nutrition
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Reviews
Read all reviews 1111 Ratings
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Most helpful positive review
4/6/2005
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 t...
Most helpful critical review
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...n...
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4/6/2005
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 t...
11/3/2004
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
1/31/2007
I just love this desert. But you should try orange peel no orange juice. And the name is SUSPIRO
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...n...
8/1/2011
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.
2/26/2012
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 measur...