Sandra Tips: Como hacer el merengue del Suspiro de Limeña perfecto | Sandra Plevisani

One of Peru's most iconic desserts is Suspiro de Limeña. I love it and make it in a variety of flavors—traditional, lucuma, and custard apple. People always ask me how to make the meringue firm and creamy, so it doesn't run, and doesn't have the liquid from the egg whites that ends up mixing with the manjar blanco. Here are the step-by-step tips for all the tips you need to follow to make your meringue perfect. Comment what you think and what other baking or cooking tips you'd like me to teach you. Be sure to subscribe to my channel to receive all my recipes, tips, and much more.