⚠️ Our Portuguese Recipes group on Facebook, was hacked on Wednesday (July 12th) in the morning.

I’m Ed Costa, the original admin of the recipes group there, and I had been sharing recipes there daily since 2017. Unfortunately, I was removed and banned by the hacker, who is using a fake name — Mark Price — and is the one currently posting in the group.

If you're still a member of that group, please take a moment to notice that I'm no longer there and that all the recipes I had shared are now gone.

Please leave the group immediately, staying there puts you at risk of being scammed or worse.

I’ve reported this issue to Facebook several times, but so far, they haven’t responded or taken any action.

To keep our community going, I’ve created a brand-new Portuguese Recipes page on Facebook. If you'd like to keep receiving daily recipes and support what we’ve built over the years, please “Like” or “Follow” our new Facebook Recipes Page by clicking here.

Thank you to everyone who has supported and followed our recipes on Facebook since 2015. I truly appreciate you and hope you’ll continue with us on this new page.

God bless,
Ed

Posted on Tuesday, January 4, 2022 in Cookie Recipes

Gorete's Mouthwatering Meringue Cookies Recipe

5 of 5 / with 2 ratings

Views: 15080

Gorete's Mouthwatering meringue cookies (suspiros), are light and tasty, if you like them chewy, bake at 200°F for approx. 40 minutes or until firm to the touch.

Gorete's Mouthwatering Meringue Cookies Recipe

Preparation time	10 min
Cooking Time	40 min
Ready In	50 min
Level of Difficulty	Very Easy
Servings	10

Ingredients

3 large egg whites, room temperature1 and 1⁄2 teaspoons of lemon extract or 1 and 1/2 teaspoons of clear vanilla extract1⁄4 teaspoon cream of tartar1 dash of salt2/3 cup of granulated sugar Get Portuguese ingredients

Preparation

This recipe makes 45 to 60 cookies.

Preheat the oven to 250°F and line 2 baking sheets with parchment paper.
In a bowl, add the egg whites, lemon extract, cream of tartar & salt and beat on medium speed until foamy.
Gradually add the sugar (1 tablespoon at a time), beating on high after each addition.
Continue beating until stiff glossy peaks form and the sugar is dissolved (about 7 minutes).
Using a pastry bag & large star tip, pipe 1 and 1/2 inch stars about 2 inches apart on the baking sheet.
Bake for 40 to 45 minutes or until firm to the touch.
Turn oven off and leave the meringues in the oven for 1 hour with the door closed.
Remove from the oven and cool completely on the baking sheets.
Store in an airtight container at room temperature.

Note: For chewy cookies, bake them at 200°F instead of 250°F, and leave in the turned off oven for only 45 minutes.

Recipe Credit: Chef Gorete, food.com

PR

Member since 10 Years ago

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