Desserts
Espumilla
The Quirky Foodster Team
Ingredients
- 2 Egg whites
- 150g (3/4 cup) Sugar
- 200g (7 oz) Guava or blackberry pulp, strained of seeds
- 1 tsp Lemon juice
- to serve Crushed toasted corn (canguil or tostado) or wafer cookies
Method
- Combine the egg whites, sugar and fruit pulp in a large clean, dry bowl.
- Beat with a mixer on high speed for 12-15 minutes, until the mixture triples in volume and becomes very pale, thick and glossy, holding stiff peaks.
- Add the lemon juice partway through beating to help stabilise the foam.
- Spoon or pipe the espumilla into serving glasses or cones.
- Top with crushed toasted corn or crumbled wafers and serve immediately, as the foam will slowly deflate over time.
Introduction: Espumilla is a light, airy fruit meringue-like dessert whipped from egg whites, sugar and fruit pulp — often guava or blackberry — until fluffy and pale.
Cultural Background: Espumilla is a light, airy fruit meringue-like dessert whipped from egg whites, sugar and fruit pulp — often guava or blackberry — until fluffy and pale. Traditionally sold by street vendors ringing bells through Andean towns, especially in Ambato and Riobamba, it's a nostalgic childhood treat across Ecuador.
Tips: Use a completely grease-free, dry bowl and beaters — any trace of fat will prevent the egg whites from whipping up properly.
Variations: Different fruit pulps such as tamarillo (tree tomato) or passionfruit can be used in place of guava or blackberry. No authentic egg-free version exists, as whipped egg whites are essential to the dish's structure.
Storage: Best eaten immediately; espumilla does not keep well and will deflate within a few hours.
Reheating: Not applicable — this is a cold, whipped dessert not intended for reheating.
Nutrition: Approx. 150 kcal, 3g protein, 0g fat, 34g carbohydrates per serving.
FAQs:
Q: Is espumilla safe to eat with raw egg whites?
A: Traditional recipes use raw egg whites; using pasteurised egg whites reduces food safety risk if you have any concerns.
Q: Why won't my espumilla thicken?
A: This usually happens if there's any fat or yolk contamination in the bowl, or if the mixture wasn't beaten long enough at high speed.
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