Chilean Merenguitos con Manjar — Crisp Meringue Sandwiches

Versión en Español

Chilean merenguitos con manjar are made by whipping 4 room-temperature egg whites with a pinch of salt to soft peaks, beating in powdered sugar, vanilla, and orange zest until glossy, piping small meringues, drying them at 90 C (194 F) for about 80 minutes and cooling them in the oven, then sandwiching pairs with manjar. They take 30 minutes of preparation plus 80 minutes of baking and serve 6 people.

They belong to the family of Chilean dulces, crisp, sweet little treats for birthdays, baptisms, and family celebrations.

How to Make Chilean Merenguitos?

Merenguitos, also called suspiros, are easier than they look: egg whites and powdered sugar whipped into a stiff meringue and dried slowly so they stay white and crisp.

Nutritional Information

Each serving of merenguitos con manjar contains approximately 300 kcal, 5 g of protein, 5 g of fat (2 g saturated), 55 g of carbohydrates (45 g of sugars), and 100 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Merenguitos con Manjar Recipe

Preparation: 30 minutes
Cooking: 80 minutes
Servings: 6 people

Ingredients

• 250 g (3/4 cup) of manjar (dulce de leche)
• 4 egg whites
• 200 g (1 2/3 cups) of powdered sugar
• 1 teaspoon of vanilla extract
• Orange zest
• 1 pinch of salt

Instructions

1. Preheat the oven to about 90 C (194 F) for at least 10 minutes. In a large glass bowl, add the separated egg whites and a pinch of salt and beat with an electric mixer at medium speed until soft peaks form that hold without folding over.

2. Add the powdered sugar little by little while beating, then the vanilla and, optionally, 1 teaspoon of orange or lemon zest. Beat at high speed for about 10 minutes until smooth, glossy, and stiff.

3. Transfer the meringue to a piping bag with a wide star tip, line a baking tray with parchment paper, and pipe small meringues 2 to 3 cm (1 inch) apart.

4. Bake for about 80 minutes (depending on your oven), rotating the tray if needed for even drying. Turn off the oven and let them cool inside for another 90 minutes. Peel them off the paper and keep them in an airtight container for up to 2 days.

5. To assemble, hold a merenguito by its tip, spread the base with a spoonful of manjar, and close it with the base of another. Repeat with the rest and serve right away, with hot chocolate or freshly made coffee.

Additional Tips

Use room-temperature whites

Take refrigerated eggs out an hour ahead and keep every trace of yolk out of the whites.

Beat to stiff peaks

The meringue is ready when you can turn the bowl upside down without it sliding.

Dry, do not brown

A low oven dries the meringues without coloring them; cooling them inside prevents cracking.

Frequently Asked Questions (FAQs)

1. Can I make merenguitos without an electric mixer?

Yes, with a sturdy whisk and plenty of energy, though it takes much longer.

2. Can I use another filling?

Yes, chocolate spread, dulce de leche, or fruit jam all work.

3. How do I know the meringue is ready?

It forms firm peaks that do not fall when you lift the beaters and feels smooth, not grainy, between your fingers.

4. Why do my meringues break when I peel them off?

They were not fully cooled. Let them cool in the turned-off oven before removing them from the paper.

What Are Merenguitos?

Merenguitos are small crisp Chilean meringues sandwiched in pairs with manjar, a classic of Chilean home baking.

History of Meringue

Meringue is European in origin, often attributed to an 18th century pastry cook, and in Chile it became part of the convent sweets tradition that made use of leftover egg whites.

Did You Know?

Merenguitos are also known as suspiros, meaning sighs, for their light, airy texture.

Recommended

• Chilean Frozen Meringue Cake
• Homemade Chilean Manjar
• Chilean Cuchuflís
• Chilean Passion Fruit Meringue Pie