If you’ve been traveling around Latin America or even gone to any Latin American food store, you’ve probably heard of espumillas.
They’re a popular street food throughout Latin America, but depending on where you go, the espumillas you’re eating may look pretty different.
Espumillas is a meringue dessert found throughout Latin America. The word espumilla literally translates to “little foam.” There are two main types of espumillas, the Guatemalan version, which is more common throughout Latin America, and the Ecuadorian version.
In the rest of this article, I will go over the differences between the two main types of espumillas.
We’ll also discuss how they are prepared and where you can buy them.
Guatemalan Espumillas
When you’re walking through the streets of Guatemala, you’ll find yourself constantly being called out to by the street vendors.
If you’re lucky enough, you might even hear one of them calling out “espumillas.”
Guatemalan espumillas are baked desserts made from whipped egg whites that are sweetened with sugar.
The whipped egg whites are then baked until they are crispy and hold up, similar to a cookie.
Once they are baked, they are packaged in plastic bags and sold on the streets or in convenience stores.
This type of espumilla is a common dessert throughout Latin America and typically does not include any additional flavorings, so it is similar to biting into a sugary, crunchy cloud.
Recipe
The recipe for Guatemalan espumillas is super simple.
It doesn’t call for any of the fancy toppings or flavorings that other espumillas include, simply egg whites, white sugar, and food coloring if you want to make things extra fancy.
Whip the egg whites with the sugar until they form stiff peaks, just like you would with any other meringue.
Once it forms stiff peaks, you can mix in food coloring then transfer it to the baking sheet.
You can do this with a spoon or, if you want to make it look prettier, with a piping bag. Then you bake them at around 300°F (148.88°C) until they are crispy.
For more specific instructions, you can refer to this recipe in English or this recipe in Spanish.
Ecuadorian Espumillas
Ecuadorian espumillas are actually quite different from the espumillas found in the rest of Latin America.
Generally speaking, espumillas are baked into a cookie-like form then eaten like cookies.
Ecuadorian espumilla start just like Guatemalan espumillas, but they completely skip the baking process.
Ecuadorian espumilla are made of meringue formed from egg whites, sugar, water, and pureed fruit.
The meringue is whipped into foam then topped with different fruits, sprinkles, and syrups.
The popular Ecuadorian dessert is served in an ice cream cone and eaten raw.
Like Guatemalan espumillas, Ecuadorian espumilla is typically sold as street food, although occasionally made at home.
Recipe
To make Ecuadorian espumilla, you first need to decide what flavor it will be.
The most common flavor is guava or guayaba as it is referred to in Ecuador, but just about any fruit can be used as long as it can be made into a puree.
So, for example, jackfruit may not be the best option due to its latex content.
Once you’ve decided on your fruit, you need to turn it into a puree so it can easily be whipped into the meringue.
If you would like to use the traditional fruit, guava, but cannot find any fresh in your area, you can also order a guava jelly or paste to use as your flavoring.
Once you’ve created your puree, you should mix it thoroughly with the sugar.
Then add the egg whites and start beating them. Although this is traditionally done with a fork and a little bit of elbow grease, we recommend using an electric mixer.
It will make the process significantly quicker and easier.
As soon as the meringue forms stiff peaks, it is ready to serve.
You should serve it as soon as possible to keep it fluffy. Scoop it into an ice cream cone and top it with your favorite toppings.
The most commonly used toppings are shredded coconut, sprinkles, and blackberry syrup or “arrope de mora.”
For more thorough espumilla making instructions, here is an excellent recipe available in both English and Spanish.
Conclusion
Espumilla is a meringue-based dessert found throughout Latin America.
However, depending on where you go, you’ll find different types.
The most common is a baked, unflavored meringue.
Another type found in Ecuador is a soft whipped meringue that is eaten raw and flavored with guava or a different kind of fruit.
If you have the opportunity to try espumilla, we recommend it as it’s a unique, cultural dessert that you can only find in Latin America.
However, if you have issues with travel-related stomach upset, you might want to avoid the Ecuadorian espumilla as it is made from raw eggs.
Sources
- Taste Atlas: Espumilla
- Antigua Daily Photo: Espumillas
- Recetas de Guatemala: Espumillas
- All Recipes: Guatemalan Espumillas
- Laylita’s Recipes: Ecuadorian Espumillas
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.