The other day I tried to make a Salvadoran “Torta de Yema” and it was a complete failure. The good news is that I had a bunch of egg whites left over and I used them to make espumillas, which are like the Latin American version of meringues. As you can see, I simply dropped mine by the spoonful onto the baking sheet, but if you want to be super fancy, use a pastry bag, (or even a ziploc bag with one corner cut off), to give them a prettier shape.


You need:

4 egg whites (cold)
1 teaspoon vanilla extract
1 1/2 cups sugar
food coloring (optional)

sprinkles and/or ground cinnamon


1. Preheat your oven to 225 F.

2. Beat whites to stiff peaks.

3. Mix in sugar little by little.

4. Add vanilla extract and food coloring. (If you want to make several different colors, separate the mixture into a few bowls before adding the colors.)

5. On a parchment-lined baking sheet, drop spoonfuls of the mixture. You can put them close together because they won’t spread but make them no larger than about an inch and a half in diameter. If your espumilla is too large, it won’t properly bake/dry in the middle.

6. Sprinkle with sprinkles or ground cinnamon. (I find the sprinkles prettier but the cinnamon ones, not pictured, were tastier.)

7. Bake for 1 hour. Do not open the oven door. After one hour, turn the oven off. Leave the espumillas in the oven while it cools down for at least two hours.

8. Break one open. Espumillas should be shiny outside, dry in the middle with a crunchy texture, and sweet candy-like flavor. Enjoy!


    • I was nervous too, and they can be a little tricky – but following this recipe and the tips I passed on, you shouldn’t have any problems!

  1. Also…my husband has been enjoying the horchata you sent us! Thank you! He thinks it tastes like api from Bolivia for some reason. He turned everyone off by mixing it with water the first time. But I think it’s time for me to make your paletas de horchata…and maybe the kids and I will be a little more adventurous!

    • Glad he’s enjoying it! A lot of people like to mix horchata with water, and I think the Salvadoran restaurants successfully do this while maintaining a good flavor somehow, but for some reason I don’t like it like that at home. At home I mix it with milk and then sometimes I will run it through a sieve to get out the clumps and serve over ice :) … (and some people like to add additional sugar too.)

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