Espiros Recipe - Allrecipes.com
Espiros Recipe
  • READY IN 50 mins

Espiros

Recipe by  

"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 Edit and Save

Original recipe makes 30 servings Change Servings
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Directions

  1. Preheat the oven to 250 degrees F (120 degrees C). Grease 2 baking sheets.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

 
Most Helpful Critical Review
Dec 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.

 

11 Ratings

Nov 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

 
Jan 31, 2007

I just love this desert. But you should try orange peel no orange juice. And the name is SUSPIRO

 
Sep 03, 2007

recipe is incorrect MUST use only egg whites NOT entire egg

 
Aug 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.

 
Dec 23, 2010

Only use the egg whites, not the entire egg.

 
Feb 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.

 

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Nutrition

  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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