desserts sardinian

Suspirus (Sardinian Almond Meringues)

Simple Sardinian almond meringues made with ground almonds, sugar, and whipped egg whites. Crisp outside, chewy inside, with no flour.

Gluten-Free Vegetarian
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Prep 30 min
Cook 20 min
Total 50 min
Servings 6
Difficulty Easy

Ingredients

Batter

Baking

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Instructions

  1. Whip the egg whites with the lemon juice until stiff peaks form.

    Tip: Use a clean bowl and whisk. Any trace of fat or yolk will prevent the whites from reaching full volume.

  2. Fold the granulated sugar into the whipped egg whites in two additions, then fold in the vanilla powdered sugar and vanilla.

  3. Fold in the ground almonds gently. The mixture should be thick and sticky, not runny.

    Tip: Do not overmix. You want the air from the egg whites to stay in the batter. Fold until just combined.

  4. Line a baking sheet with parchment paper and dust it lightly with flour or cornstarch.

  5. Spoon mounds of the mixture onto the prepared baking sheet, spacing them well apart as they will spread and puff during baking.

  6. Bake at 160 C for about 20 minutes until puffed, lightly golden, and set on the outside.

    Tip: They should still feel slightly soft in the centre when you take them out. They will firm up as they cool.

  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage & Meal Prep

Suspirus keep for 1 to 2 weeks in an airtight container at room temperature. They soften slightly over time but remain edible. They also freeze well for up to a month.

Variations

  • With Lemon Zest: Add the zest of half a lemon to the almond mixture for a brighter flavour.
  • With Cocoa: Sift 2 tablespoons of cocoa powder into the almond-sugar mixture before folding in the egg whites for a chocolate version.

FAQ

Why dust the baking paper with flour if these are gluten-free?

A light dusting of flour on the paper prevents the meringues from sticking without affecting the gluten-free status of the biscuits themselves, since the flour does not get mixed into the batter. If you want to keep them strictly gluten-free, use a dusting of finely ground almonds or cornstarch instead.

Why add lemon juice to the egg whites?

A small amount of acid helps the egg whites whip to stiff, stable peaks. It is a standard technique for meringues and does not add a noticeable lemon flavour.

Interactive Nutrition Map

6 Servings

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Nuts & Seeds
Almonds
300 g
Herbs & Spices
Lemon Juice (Fresh)
5 g
Vanilla Extract
4 g
Sweeteners
White Sugar
200 g
Powdered Sugar
100 g

Per Serving

498kcalCalories
11gProtein
64gCarbs
25gFat
6gFiber
Sodium
1mg0% DV
Potassium
369mg8% DV
Calcium
135mg10% DV
Iron
1.9mg11% DV
Magnesium
135mg32% DV
Vitamin C*
0mg0% DV
Vitamin A*
0µg0% DV
Vitamin K*
0µg0% DV
Folate
22µg6% DV
Almonds
White Sugar
Powdered Sugar
Lemon Juice (Fresh)
Vanilla Extract
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

Suspirus are about as simple as a Sardinian sweet gets. Ground almonds, sugar, and egg whites — no flour, no butter, no elaborate technique. The name means “sighs” in Sardinian, which either refers to their lightness or to the sound people make when they eat them. I have heard both explanations and I am not sure either one is wrong.

The method is straightforward. You whip the egg whites to stiff peaks, fold in the sugar and ground almonds, and spoon the mixture onto a baking sheet. The oven does the rest. What comes out is a biscuit that is crisp and lightly golden on the outside, chewy and dense with almond on the inside.

Because there is no flour in the batter, these are naturally gluten-free. They are also one of the few Sardinian sweets that work with just a handful of pantry ingredients — no strutto, no special leavening, no glaze. That simplicity is the point.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide