A fluffy, cloud-like meringue whipped with guava or passion fruit pulp, piped into cones and sold on street corners — Ecuador's lightest and most whimsical dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wafer cone or small cup
Garnishes: sprinkles
Instructions
-
1
Beat egg whites with salt until soft peaks form.
-
2
Gradually add sugar, beating continuously until stiff, glossy peaks form.
-
3
Gently fold in guava pulp and lime juice until evenly colored.
-
4
Transfer to a piping bag with a star tip.
-
5
Pipe tall swirls into cones or small cups.
-
6
Serve immediately — espumilla is best fresh and fluffy.
Did You Know?
Espumilla vendors in Quito's parks are an iconic sight — they carry the meringue in large metal containers and pipe it into cones with theatrical flair.
Chef's Notes
Equipment Tips
- electric mixer
- piping bag
- tall glasses or cones
Garnishing
sprinkles
The Story Behind Espumilla
Espumilla emerged as a street food in Ecuador's major cities in the 20th century. The name means "little foam," perfectly describing its airy texture. Vendors became a fixture in parks and plazas, their colorful meringues attracting children and adults alike. The use of tropical fruit pulps makes Ecuadorian espumilla unique among meringue traditions worldwide.
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