Espumilla Ecuadorian Meringue Cream

Name: Espumilla Ecuadorian Meringue Cream
Prep time: 20 min
Total time: 20 min
Cuisine: Mexican, Latin American, American
Ingredients: 2 egg whites; 1 cup fruit (fresh or frozen); 2 cups sugar (divided); 1/3 cup water

5 steps

Prep:20min

A light and fluffy meringue cream dessert that's a traditional favorite in Ecuador!

Updated at: Thu, 17 Aug 2023 13:01:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories418.3 kcal (21%)

Total Fat0.1 g (0%)

Carbs106.2 g (41%)

Sugars103.2 g (115%)

Protein1.9 g (4%)

Sodium25.3 mg (1%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2egg whites

1 cupfruit

fresh or frozen

2 cupssugar

divided

⅓ cupwater

Instructions

Step 1

Puree the fruit. (I used a potato masher but you can also use a food processor.) Add 1 cup sugar and stir until dissolved. Push mixture through a sieve.

Step 2

Heat water and 1 cup sugar on the stove to 240 F.

Step 3

Begin whipping egg whites (I used the whisk attachment and a stand mixer). Slowly add the fruit puree and whip to stiff peaks (or as close as you can get). This may take several minutes.

Step 4

Slowly pour the hot syrup into the meringue. Keep the mixer going while you do this. Whip the meringue to stiff peaks.

Step 5

Serve the espumilla immediately in a cone or bowl. Top with sprinkles, shredded coconut or a drizzle of left-over fruit puree. Enjoy!

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