Andestada

Andestada is a term that refers to a type of traditional Spanish meringue dessert. It is characterized by its light and airy texture, achieved through the careful whipping of egg whites with sugar. The meringue is typically baked at a low temperature for an extended period, resulting in a crisp exterior and a slightly chewy interior.

The origins of andestada are somewhat debated, but it is believed to have roots in Catalan or Aragonese cuisine. Similar meringue-based desserts can be found in various regions of Spain, often with regional variations in flavorings or additions. The simplicity of its ingredients—primarily egg whites and sugar—makes it an accessible dessert to prepare.

Andestada is often served as a standalone dessert or as a component in more elaborate creations. It can be flavored with extracts like vanilla or citrus zest, and sometimes nuts are incorporated into the mixture. Its delicate sweetness and fragile structure make it a delightful treat, often enjoyed with coffee or tea. The preparation requires a precise balance of ingredients and baking conditions to achieve the desired texture and crispness.