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Peppermint Kisses with Chocolate Cream - Suspiros de Menta con Chocolate


Peppermint Kisses with Chocolate Cream - Suspiros de Menta con Chocolate

Peppermint Kisses with Chocolate Cream - Suspiros de Menta con Chocolate

Marian Blazes

Melt in your mouth peppermint meringues and a creamy chocolate filling - what could go better together? Suspiro is the Spanish word for "sigh", and these little meringue cookies will hopefully make you sigh with happiness.

Pipe the meringue into any shape you like, or make one larger meringue "basket" and fill it with the chocolate ganache. Top that with whipped cream and you have an elegant, simple dessert.

Meringues are a great way to use up any leftover egg whites you might have on hand, perhaps after making flan or some other custard type dessert.

Prep Time: 25 minutes

Cook Time: 2 hours

Total Time: 2 hours, 25 minutes

Yield: About 15-18 sandwich cookies.


  • For the meringue cookies:
  • 5 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 3/4 cup sifted powdered sugar
  • Pinch of salt
  • 1/2-1 teaspoon peppermint extract
  • 2-3 drops red food coloring (optional)
  • For the chocolate cream filling:
  • 3/4 cups semisweet chocolate chips
  • 1/4 cup sweetened condensed milk
  • 2 teaspoons butter
  • 1/2 teaspoon vanilla


  1. Prepare the meringue: Place the egg whites and the cream of tartar in the bowl of a standing mixer. The bowl should be very clean, with no residual oil or fat, which inhibits the formation of the meringue.

  2. Beat the egg whites (using the whisk attachment) until the egg whites are forming soft peaks.

  3. Add the granulated sugar gradually, while still beating the egg whites. Continue to beat the egg whites until they have increased in volume and are forming stiff peaks. Sift the powdered sugar together with the salt, then add the sugar/salt mixture gradually to the egg whites, continuing to beat, until mixed well.

  4. Gently fold the peppermint extract into the meringue.

  5. Preheat the oven to 200 degrees. Line two cookie sheets with parchment paper. Tint the meringue with several drops of red food coloring if desired. Fit a piping bag with a star or plain round tip, and fill the bag with the meringue.

  6. Pipe the meringue into small swirls onto the parchment-lined cookie sheets (or into any shape you choose) spacing them about 1/2 inch apart. Top cookies with a few sprinkles, if desired.

  7. Place the cookies in the oven and bake for 60-90 minutes, checking after an hour to see if cookies feel dry and crispy. Once the cookies feel firm and crisp, turn off the oven and let cookies dry out further and cool in the oven for at least an hour or two, or overnight.

  8. While the cookies bake, prepare the chocolate cream filling: Carefully melt the chocolate chips in the microwave (20-30 seconds at a time, stirring in between). Whisk in the condensed milk, the butter, and the vanilla. Let mixture cool, gently stirring once or twice, until it has a spreadable consistency.

  9. Spread some chocolate filling on the bottom of one meringue cookies and sandwich with another cookie. Repeat with remaining cookies. Serve immediately. If planning to store cookies, place them in an airtight container before sandwiching them with the filling. Add filling just before serving. Cookies will not stay crispy in a humid environment.

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