{"id":9308,"date":"2019-08-20T03:15:19","date_gmt":"2019-08-20T08:15:19","guid":{"rendered":"https:\/\/recetas123.net\/?p=9308"},"modified":"2026-06-05T13:17:53","modified_gmt":"2026-06-05T18:17:53","slug":"ecuadorian-espumilla","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/ecuadorian-espumilla\/","title":{"rendered":"Ecuadorian Espumilla"},"content":{"rendered":"\n

Espumilla is one of Ecuador\u2019s most iconic street desserts. This light and airy treat is traditionally made with whipped egg whites and fruit puree, most commonly guava, creating a sweet foam served in cups or ice cream cones.<\/p>\n\n\n\n

The dessert originated from popular coastal traditions, where street vendors sold it in parks, plazas, and waterfront areas. Over time, it became one of the country’s most beloved sweet snacks.<\/p>\n\n\n\n

Today, espumilla remains a staple of Ecuadorian cuisine and is especially popular in coastal cities such as Guayaquil. Its fluffy texture and fruity flavor make it a cherished cultural dessert.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Ecuadorias-Espumilla-Recipe\"<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Ecuadorian Espumilla<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
20<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
25<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
45<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tEcuadorian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 8<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 131<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 300 g ripe guava pulp (1\u00bd cups) (or the fruit you are going to use)<\/li>\n\n\n\n
  • 200 g granulated sugar (1 cup)<\/li>\n\n\n\n
  • 120 ml water (\u00bd cup)<\/li>\n\n\n\n
  • 4 large egg whites (about 120 g)<\/li>\n\n\n\n
  • 5 ml lemon juice (1 teaspoon)<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Wash the guavas, remove seeds if necessary, and cook the pulp with the water for about 10 minutes until softened. Strain through a fine sieve to obtain a smooth puree and let it cool completely.<\/li>\n\n\n\n
    2. Place the guava puree and sugar in a saucepan and cook over medium heat for 8 to 10 minutes, stirring constantly until a thick, glossy syrup forms. Remove from the heat and allow it to cool to room temperature.<\/li>\n\n\n\n
    3. Add the egg whites to a clean mixing bowl and beat until soft peaks form. Add the lemon juice and continue beating until stiff peaks develop.<\/li>\n\n\n\n
    4. Gradually add the cooled guava syrup while continuing to beat at medium-high speed. Keep beating until the mixture becomes light, fluffy, and holds its shape.<\/li>\n\n\n\n
    5. Spoon the espumilla into serving glasses or ice cream cones and serve immediately, or chill briefly before serving for a refreshing dessert.<\/li>\n<\/ol>\n\n\n\n

      Chef’s Tips<\/h2>\n\n\n\n
        \n
      • Use fully ripe guavas for the best flavor and aroma.<\/li>\n\n\n\n
      • Make sure no yolk contaminates the egg whites.<\/li>\n\n\n\n
      • Let the syrup cool completely before combining it with the whipped whites.<\/li>\n\n\n\n
      • Use a grease-free bowl to achieve maximum volume.<\/li>\n\n\n\n
      • Serve shortly after preparation for the best texture.<\/li>\n\n\n\n
      • Garnish with extra guava puree or a light dusting of cinnamon if desired.<\/li>\n<\/ul>\n\n\n\n

        Traditional Variations<\/h2>\n\n\n\n
          \n
        • Blackberry espumilla.<\/li>\n\n\n\n
        • Passion fruit espumilla.<\/li>\n\n\n\n
        • Soursop espumilla.<\/li>\n\n\n\n
        • Pink guava espumilla commonly found along Ecuador’s coast.<\/li>\n<\/ul>\n\n\n\n

          How to Serve<\/h2>\n\n\n\n

          Traditionally, espumilla is served in tall glasses or piled onto ice cream cones. Street vendors often serve it with a small spoon to enjoy its airy texture.<\/p>\n\n\n\n

          It pairs well with simple cookies, wafer sticks, and refreshing tropical fruit beverages.<\/p>\n\n\n\n

          Recommended Side Dishes<\/h2>\n\n\n\n
            \n
          • Crispy wafer cookies.<\/li>\n\n\n\n
          • Butter cookies.<\/li>\n\n\n\n
          • Passion fruit juice.<\/li>\n\n\n\n
          • Blackberry juice.<\/li>\n\n\n\n
          • Mild Ecuadorian coffee.<\/li>\n<\/ul>\n\n\n\n

            Did You Know?<\/h2>\n\n\n\n

            Espumilla is sometimes called Ecuador\u2019s \u201cpoor man’s ice cream\u201d because it historically provided an affordable and refreshing alternative to traditional ice cream.<\/p>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            Espumilla is one of Ecuador\u2019s most iconic street desserts. This light and airy treat is traditionally made with whipped egg whites and fruit puree, most commonly guava, creating a sweet foam served in cups or ice cream cones. The dessert originated from popular coastal traditions, where street vendors sold it in parks, plazas, and waterfront […]<\/p>\n","protected":false},"author":1,"featured_media":9518,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[162],"tags":[],"class_list":["post-9308","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ecuadorian-recipes","entry","has-media"],"yoast_head":"\nEcuadorian Espumilla | BEST RECIPES \u3010Recipes123\u3011<\/title>\n<meta name=\"description\" content=\"Traditional Ecuadorian guava espumilla recipe. 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