Spanish Sighs from Cudillero Cookies Suspiros De Cudillero
Delight your taste buds with *Spanish Sighs from Cudillero* (*Suspiros de Cudillero*), a traditional meringue cookie recipe from the picturesque coastal village of Cudillero, Spain. These feather-light and delicately crisp cookies are infused with aromatic hints of vanilla and zesty lemon, offering a perfect balance of sweetness and citrusy brightness. Made with just a handful of pantry staples—fluffy egg whites, granulated sugar, and a whisper of powdered sugar—these cookies are as elegant as they are simple to bake. The secret to their signature airy texture lies in whipping the meringue to glossy peaks and slow-baking them to perfection. Perfect as a light dessert, an afternoon snack, or served alongside coffee or tea, these melt-in-your-mouth delicacies are a true testament to the art of Spanish confectionery.
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 20 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 1 pinch Pinch of salt
Directions
Step 1
Preheat your oven to 100°C (212°F) and line two baking trays with parchment paper.
Step 2
In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat on medium speed until soft peaks form.
Step 3
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on medium-high speed. Ensure the sugar dissolves completely before adding the next spoonful.
Step 4
Once all the sugar has been added, continue to beat the mixture until stiff peaks form and the meringue is glossy. This should take about 5-7 minutes.
Step 5
Gently fold in the vanilla extract and lemon zest using a spatula. Do this carefully to avoid deflating the meringue.
Step 6
Transfer the mixture to a piping bag fitted with a round or star tip. Pipe small, bite-sized mounds (about 1 inch in diameter) onto the prepared baking trays, leaving a small space between each cookie.
Step 7
Sift the powdered sugar evenly over the meringues for a light dusting.
Step 8
Bake the cookies in the preheated oven for 90 minutes, or until they are dry and easily lift off the parchment paper.
Step 9
Turn off the oven and allow the cookies to cool inside the oven with the door slightly ajar to prevent cracking.
Step 10
Once completely cooled, store the cookies in an airtight container to maintain their crispness. Serve and enjoy!
Nutrition Facts
| Serving size | (358.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 922.3 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 359.9mg | 0% |
| Total Carbohydrate 224.3g | 0% |
| Dietary Fiber 0.4g | 0% |
| Total Sugars 221.1g | |
| Protein 14.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 15.0mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 230.9mg | 0% |
Source of Calories