Popular desserts from Ecuador That Are As Sweet as Caramel and Light as Meringue: Special Sweets Guide

Ecuador has a rich and diverse culinary tradition that extends beyond the famous Galapagos Islands. While Ecuadorian desserts may share some similarities with those of neighboring countries such as Peru and Colombia, the country has its unique sweet specialties worth seeking out. One distinctive Ecuadorian dessert is made using the chonta worm, found in the Amazon region. The country's abundant supply of premium cacao beans is another key influence on Ecuadorian delish dessert recipes although they are not always fully leveraged.

1. Suspiros

Suspiros are a beloved Ecuadorian dessert that lives up to their name, which means "a sigh or breath." These are nothing but sweet and airy meringues, found throughout the country. The key ingredients for this dessert are egg whites, sugar, cream of tartar, salt, vanilla, and sometimes food coloring. The egg whites are whipped into a stiff meringue, which is then spooned into swirls and baked until light and crisp. While Suspiros are traditionally made in classic white or beige hues, some bakers get creative with colors and churn out yellow, green, pink, and red Suspiros. 

2. Melcocha

This dessert is akin to the Chinese Dragon's beard candy that is made with the local Panela or unrefined whole cane sugar. The technique remains the same where the candy is painstakingly stretched by hand to create the melt-in-your-mouth beard-like candy. For Melcocha, firstly the sap of the sugar cane is extracted and a binder, the sap of the Guacimo tree, is used. This is then boiled to form a syrup which is meticulously kneaded and shaped into its final form.   

3. Espumillas

Espumillas is a kind of sweet mousse that is a beloved street food dessert in Ecuador. Though they may resemble ice cream at first glance, served in a classic ice cream cone, Espumillas are actually a unique meringue-based treat. The key to Espumillas is their light, foamy texture - the name literally means “little foams” in Spanish, derived from the word “Espuma” meaning foam. These delightful confections are created by whipping egg whites with sugar into a meringue-like base, which is then blended with fruit pulp, traditionally guava.

4. Dulce de higos

If you love figs then you are in for a treat, because dulce de higo is one of the most beloved Ecuadorian desserts, which translates to "sweet figs and cheese". The key components of dulce de higo are the cooked figs, which are preserved in a Panela sauce, Panela is combined with spices to create a rich, sweet syrup. After the figs are cooked in this sweet panela sauce, the dish is served with a slice of unsalted, soft cheese like queso fresco. 

5. Tres Leches

Tres leches, or "three milks" cake, while not endemic to the country, enjoys immense popularity in Ecuador and all Latin American countries as well. The cake, made with three or "tres" milk, has a moist, spongy base that is soaked in a mixture of three different kinds of milk - evaporated milk, heavy cream, and sweetened condensed milk. After baking, the cake is thoroughly drenched in this rich, sweet milk sauce, allowing it to become fully saturated without becoming soggy. Once the cake has absorbed the milk mixture, it is typically frosted and served chilled, often sitting in a pool of the remaining sweetened milk at the bottom of the dish.

6. Orejas

Simply translated to ears, Orejas are cute heart-shaped pastries that can be found in panaderías (bakeries) and pastelerías (pastry shops) across the country. The Orejas pastries are typically lightly sweetened and come in two main varieties - dusted in icing sugar or dipped in rich, creamy milk chocolate. Either way, they make for a delightful accompaniment to a hot cup of coffee or cocoa, especially during the cooler months.

7. Dulce de Leche Manjar

While you may be able to find dulce de leche back home, the version made in Ecuador is truly exceptional. Ecuador incorporates the Panela or unrefined cane sugar to make the dulce de leche and its taste will not be the same as the other Manjar in other South American countries. This rich, creamy milk caramel spread is considered one of the best in the world, though it may face stiff competition from its Argentinian counterpart. In Ecuador, dulce de leche is enjoyed on its own as a sweet candy, used as a spread for cookies and toast, and even incorporated as a flavoring in ice cream.