Espumillas are a popular Ecuadorian street food dessert.
Espumilla means foam in Spanish which best describes this light and fluffy meringue cream dessert.
Espumilla de guayaba (guava) and espumilla de mora (blackberry) are the most popular flavors.
- 6 Ripe Guavas, Peeled & Deseeded or 6 Bananas, Peeled
- 2 Cups Sugar
- 2 Egg Whites
- 1/3 Cup Water
Puree the fruit with a potato masher or food processor. Add 1 cup sugar and stir until dissolved.
Heat water and 1 cup sugar on the stove.
Begin whipping egg whites. Slowly add the fruit puree and whip to stiff peaks. This may take several minutes.
Slowly pour the hot sugar syrup into the meringue. Whip the meringue to stiff peaks.
Serve immediately in bowls or cones. Top with sprinkles, coconut or a drizzle of fruit puree.