This Cuban suspiros recipe makes a delicious candy that is all the crisp, melt-in-your-mouth magic of the classic Cuban meringue cookie, but completely egg-free. It is perfect for the holidays, kids' parties, or any time you want something easy and sweet.
EGG ALLERGY WARNING: While the egg white powder in this recipe is completely vegan and animal-free, the protein structure is biologically identical to that found in traditional egg whites. If you have an egg allergy, please avoid this ingredient and do not use this recipe.
Suspiro means "sigh" in Spanish, and it's the perfect name for this candy. They're so impossibly light and delicate that the moment one touches your tongue, it dissolves into nothing, mimicking the soft, fleeting weightlessness of a gentle sigh - very poetic, isn't it?
It has a signature shatter when you bite in, and that melt-in-your-mouth consistency, but this one is made with an animal-free egg white powder that easily whips, holds stiff peaks, and performs exactly like traditional egg whites.
In Cuban culture, suspiros are considered a candy, a dulce, though most American bakers would recognize them as meringue cookies.
If you're into international desserts, try my Pastelitos de Guayaba or Cuban Shortbread Cookies (Torticas de Morón).
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Why This One's on Repeat
- This candy tastes like the traditional recipe but does not use eggs.
- It uses just 6 ingredients.
- They keep for up to 2 weeks in an airtight container, so they're perfect for making ahead.
- No aquafaba, no eggs, but still uses simple ingredients.
What Are Suspiros?
Suspiros, which literally means "sighs" in Spanish, are a classic Cuban candy that's been around for generations, though similar versions exist across Latin America.
Growing up in a Cuban family in Miami, I saw them at bakeries, kids' parties, special occasions, and on holiday dessert tables alongside flan and arroz con leche - I have a vegan flan and a vegan arroz con leche, or rice pudding, right here on the blog. And sometimes, if you were lucky, your mom picked up a small bag at Publix on the way home just because.
They're also known as meringue cookies (meringue is a French term for whipped egg whites and sugar), traditionally piped into little rosettes or kisses and baked low and slow until completely dry and crisp. They dissolve the second they hit your tongue.
Shopping List
See the printable recipe card for quantities and a full ingredient list.
Animal-Free Egg White Powder
This is the ingredient that makes this recipe possible, and it's worth knowing a little about what it actually is.
It's made through precision fermentation, which produces the same proteins found in egg whites, just without the chicken. It might sound high-tech, but fermentation is something we've been using for centuries in foods like beer, bread, yogurt, and even insulin.
It behaves like real egg whites because, structurally, it essentially is egg white protein, just made in a completely different way.
It whips, foams, holds stiff peaks, and bakes exactly like eggs, which is why it works so well in a meringue-based recipe like this one.
The brand I used is Healthier Comforts, and you can find it on their website or on Amazon.
One thing to know before you use it: even though this product is completely vegan and animal-free, the protein structure is identical to that found in egg whites, so if you have an egg allergy, you should avoid this ingredient. For everyone else, it's a clean, high-quality, cholesterol-free protein that's also third-party tested, and honestly, a game changer for my vegan baking.
If you're wondering about cost, it is comparable in price to buying carton egg whites and roughly in the same ballpark as whole eggs if you're only using the whites.
Where it wins is convenience and shelf life. It sits in your pantry until you need it, there's no expiration pressure, no waste, and no cracking a dozen eggs just to use the whites. For vegan baking specifically, it's an incredibly reasonable investment and convenience. I highly recommend it.
Cream of Tartar
You'll find cream of tartar in the spice aisle of any grocery store. It stabilizes the whipped egg whites, helps them hold their stiff peaks longer, and prevents the sugar from crystallizing. Don't skip it.
It has no flavor at the amounts used here, so it's completely invisible. A little goes a long way, and a single small jar will last you a very long time since most recipes call for just a pinch or a fraction of a teaspoon.
Ways To Change It Up
- Colored suspiros: Gel food coloring gives the most reliable results, since a little goes a long way and won't deflate the merengue if used sparingly.
- Maraschino cherry swirl: For color and a different flavor, drizzle 1-2 teaspoons of maraschino cherry juice down the inside of the bag (not too much or it will deflate the merengue). When you pipe, the juice creates natural pink streaks through each cookie without deflating the meringue, and it adds a cherry flavor.
- Chocolate dipped: Once fully cooled, dip the bottoms in melted dairy-free dark chocolate and let set on parchment. These are great Halloween treats, you can turn into ghosts.
- Lime zest: Fold in a teaspoon of fresh lime zest.
- Cinnamon: Add a pinch of cinnamon to the sugar before incorporating.
Let's Make Cuban Suspiros
See the complete printable recipe card below for the details.
Step 1: Add the animal-free egg white powder and warm water to your mixing bowl and mix until the powder is fully dissolved and the mixture is foamy.
Step 2: Add the cream of tartar and salt to the foamy mixture and begin whipping on medium speed.
Step 3: With the mixer running on high, add the sugar a little at a time, waiting about 20 to 30 seconds between each addition.
Step 4: Continue whipping until the meringue is thick, glossy, and holds stiff peaks. This takes about 5 to 7 minutes total.
Step 5: Check for stiff peaks by lifting the whisk attachment. The meringue should stand straight up without drooping.
Step 6: Transfer the meringue to a piping bag fitted with a star tip, or use a zip-top bag with the corner snipped off.
Step 7: Pipe small rosettes onto a parchment or silicone-lined baking sheet, about 1.5 inches wide, leaving a little space between each one.
Step 8: Bake at 200°F for 1 hour, then turn the oven off and let them cool completely inside with the door closed for at least 30 minutes.
Regi's Tips
- Your bowl and beaters must be completely grease-free. Even a tiny trace of oil or fat will prevent the whites from whipping up. Clean them well with a good degreaser like Dawn soap or a little vinegar.
- Add the sugar slowly, a few tablespoons at a time. This is what builds a stable, glossy meringue.
- Don't open the oven while they're baking. temperature fluctuations cause cracking.
- They should lift cleanly off the parchment or silicon mat when done. If they're sticking, they need more time.
- Once completely cool, store in an airtight container at room temperature. They keep for up to 2 weeks.
Serving Suggestions
- Serve on a Cuban dessert platter alongside Vegan Flan, Vegan Rice Pudding, and Natilla.
- Package them in a small cellophane bag tied with ribbon as a holiday gift.
- Serve alongside another Cuban classic, café cubano or café con leche.
- Stack them on a tiered dessert stand with Pastelitos de Guayaba (Guava Pastries) and Cuban Shortbread Cookies (Torticas de Morón) for a beautiful holiday table presentation.
Recipe FAQS
The most common culprit is grease in the bowl or on the beaters. Even a tiny amount of fat will prevent the proteins from forming a stable foam. Make sure everything is completely clean and dry. Also, check that your egg white powder is fully dissolved with no lumps before you start whipping.
They may not have cooked long enough. Just add a few minutes at a time until they are firm and lift easily off the baking sheet. Believe it or not, humidity may also play a part. If it's a rainy or muggy day, your suspiros might absorb moisture from the air and won't crisp up fully. Try making them on a dry day, and store them in an airtight container.
They should be completely dry and crisp all the way through, lift cleanly off the parchment, and feel very light and hollow. If they're still soft in the center, continue baking for several more minutes.
Drop a comment and tell me how these Cuban Suspiros (Meringue Cookies) turned out! Was it love at first bite, surprisingly edible, or a full-on yuck? And if my directions helped (or didn't), please let me know so I can keep improving these recipes for you.
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Recipe Card
Cuban Suspiros (Meringue Cookies)
Equipment
- Stand Mixer or hand mixer
Ingredients
- 3 tablespoons Healthier Comforts Animal-Free Egg White Powder or 145 grams
- 6 tablespoons warm water
- ½ teaspoon cream of tartar
- 1 pinch of salt
- ¾ cups granulated sugar
- 1 teaspoon vanilla
Instructions
- Prep your equipment and oven: Preheat your oven to 200°F. Line two baking sheets with parchment paper or a silicone mat. Clean your mixing bowl and beaters clean to remove any traces of grease.
- Reconstitute the egg white powder: Add 3 tablespoons of the egg white powder and 6 tablespoons of warm water to your mixing bowl. Whisk by hand until the powder is fully dissolved and no lumps remain. Since you'll be using hand mixer or stand mixer fitted with the whisk attachment, you can use that. instead. Either way, mix until the mixture is a little foamy and the powder is dissolved. This takes a couple of minutes.
- Continue adding: Add the cream of tartar and a pinch of salt to the hydrated egg white mixture. Continue with the whisk attachment and beat on medium (5 on my Kitchen Aid) speed for 2 minutes.
- Add sugar gradually: Increase speed to high (an 8 or 9 speed) and begin adding ¾ cups granulated sugar a few tablespoons at a time, waiting about 30 seconds between each addition. This slow process is what gives you a stable, glossy meringue. Don't rush it.
- Whip to stiff peaks: Keep whipping on high until the meringue is thick, glossy, and holds stiff peaks. Stiff peaks mean that when you lift the beaters, the peaks should stand straight up without drooping. This takes about 5-7 minutes total. Add 1 teaspoon vanilla extract and beat for an additional 30 seconds.
- Pipe the suspiros: Transfer the meringue to a piping bag fitted with a star tip, or use a zip-top bag with the corner snipped off. Pipe small rosettes or kisses onto the prepared baking sheets, about 1.5 inches wide. They don't spread, but you should still leave a little space between each one.
- Bake low and slow: Bake at 200°F for 1 hour or until the suspiros are completely dry and crisp all the way through. Ovens vary, so they may take a bit longer. They should lift cleanly off the parchment without sticking. Turn off the oven and let them cool inside the oven for at least 30-40 minutes. This prevents cracking.
- Cool and serve: Once cool and crisp, remove from the oven. Store in an airtight container at room temperature for up to two weeks.
Vger says
I was skeptical that egg-free meringue could hold stiff peaks and deliver that classic crispy, melt-in-your-mouth texture — but these came out perfectly, piping into beautiful little rosettes that baked up dry and delicate all the way through. Absolutely the real deal, and I'll be making these for every holiday dessert table going forward.
Regi Pearce says
So glad you loved them.
Regi Pearce says
These egg-free Cuban suspiros are the real deal. They are crispy, airy, and melt-in-your-mouth just like the ones I grew up eating. No one will know they are egg-free! I promise.