Espumilla Ecuadorian Meringue Cream

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

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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