Spumini

Spumini are traditional sweets made with egg whites and sugar, cooked slowly until dry and light.

4 servings

Easy

Spumini are small desserts with a light and dry consistency, suitable for ending a meal or to be served as a simple sweet accompaniment. The preparation focuses on the balance between the delicacy of the egg whites Whipped cream and the pronounced sweetness of the sugar, transformed by heat into a white, firm, and malleable mass. Cooking at a moderate temperature is essential: it is not necessary to brown quickly. the mixture, but to consolidate it and gradually reduce its humidity, so as to obtain a dry surface and a crumbly structure. The butter used to grease the baking sheet It makes it easier to separate the sweets without adding any extraneous elements to their identity. Spumini are a traditional Italian dessert.

Instructions

Voice reading

7 steps · natural Italian voice

Whip the egg whites

Whip the egg whites In a bowl, beat until stiff and compact. Use very fresh eggs and ensure the mixture is white, smooth, and firm enough to hold its shape: this ensures the spumini have a light structure that's still able to hold the sugar.

Prepare the sugar

Melt it granulated sugar with a little hot water, until you obtain a fluid solution free of visible crystals. Do not add excessive water. the mixture will have to be incorporated into the egg whites without making them liquid.

Heat up in a double boiler

Move the bowl with the egg whites mounted on a shallow pan for cooking in a double boiler. Keep the heat moderate and make sure the bottom of the bowl does not directly touch the water, so the mixture It will heat up gradually without cooking sharply.

Incorporate the sugar

10 min

Gently combine with egg whites the sugar already dissolved, continuing to mix on the bain-marie. Work the mixture for about ten minutes, until it becomes firmer, smoother, and shinier; avoid overly vigorous movements, which could compromise the structure of the whipped mixture.

Prepare the baking sheet

Carefully grease a baking sheet with butter, creating a uniform surface. Spread the fat evenly over the areas where the sponges will rest, so they can be easily removed after cooking without altering their shape.

Shape the sponges

Transfer the mixture in a pastry bag and arrange on the baking sheet Make several portions the size of a large walnut. Space them evenly, leaving space between each portion: the sponges should maintain their separate edges while baking.

Cook and dry

60 min

Bake at 140°C (284°F) for at least an hour. Continue baking until the sponges are completely dry: the surface should be firm and the consistency should not appear moist. Actual cooking time may depend on how dry they are in the oven.

Chef's Tips

The editorial staff recommends continuing to cook the meringue until it is completely dry, because a meringue that is still moist inside will lose its consistency once it cools.