VERY EASY RECIPES

I am doing a long term project for school on the history of spanish desserts. I need recipes for spanish desserts (along with history!) that can be easily transported and dont need refrigeration ( i have spanish 4th period). I absolutely cannot find a recipe for colombian merengues. help, it’s due may 4th! thank you!
Remember: the DESSERT, not the DANCE.

The reason that you are not finding the recipe is because it is called "Suspiros" here is the recipe for the classic treat served in both venezuela and Colombia

Having lived in Maracaibo gave me an advantage of knowing what you are looking for.
This is the classic recipe and needs refrigeration but if you make the meringues alone you do not need to refrigerate them.

http://en.wikipedia.org/wiki/Meringue

This is the best I can do for southamerican desert recipes most of the sites are in Spanish but I am unsure if your Spanish is up to par for the translations needed.

http://www.recipezaar.com/recipes.php?s_type=%2Frecipes.php&q=south+american+desert+recipes&Search=Search

Suspiro de Nisperos

INGREDIENTS

for Meringue or suspiro
White of 4 egg;
1/2 a lemon; rind
1/8 teaspoon cream of Tatar;
1 1/2 cup sugar;
1/4 teaspoon vanilla, optional;

Cream filling
2 cups heavy cream to beat
Ice in a bowl for beating placed under the bowl with heavy cream
4 tablespoons of powdered; sugar
(add more powdered sugar if you want a sweeter cream filling)

Nispero filling
2 pounds of mature; nísperos (apple sauce can be substituted)
5 tablespoons sugar;
4 tablespoons of rum.

1. heat oven at 200 degrees.

2. in an electric Blender add egg whites, the cream of Tatar and the half lemon rind and whip to sigh (or to the point it forms peaks.)

3. While beating add sugar slowly and the essence of vanilla continue beating about 15 minutes. Scrape down the sides of the bowl often to make sure it is well beaten..

4. fill a pastry bag that has a large enough metal tip with the mixture and pipe three separate circles for one finished cookie on a metal baking tray covered with parchment paper and this in turn covered with a thin layer of cooking spray, do not make too large or too small. Try to keep the size consistent.

5. Place the tray in the oven and bake for 25 min. or until it begin to brown. Oven should be at 200 degrees

6. Remove tray from the oven and use a spatula to place meringues on a rack to cool, they can be stored in a container with lid preferably metal.

7. Wash and cut in half each Mesipilus(Nispero) remove seeds; extract the pulp with the help of a spoon and skin is discarded.

8. Blend Mespilus with sugar add the rum and continue blending. Pass the mixture through a fine sieve to eliminate any solid chunks and refrigerator to cool completely.

9. Whip two cups of cream in a bowl with electric Blender until thickened add sugar slowly and beat for a few more seconds, refrigerate until very cold.

Assembly

10. put a tablespoon of whipped cream on the first suspiro to assemble the dessert, then a sigh and on this two tablespoons of the Mespilus puree and so on until completed three circles or sigh.

Refrigerate and serve cold.

The traditional music of Colombia is the Cumbia and Vallenato and yes they do dance Meringue and Salsa there.

Good Luck you are way ahead of time today is 04/20/09