Sunchi, literally translated with kisses, are sweet little sweets that are always possible. You can eat the candies like this, or process them on a cake. They do especially well on a drip cake! They are beautifully colored, yet light enough not to overpower the cake.
Recipe from our cookbook
This recipe can also be found in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?
It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:
The art of making the sunchi is in time. Sunchi need to dry very slowly in the oven. However, the recipe is not particularly difficult. You just need patience! Easily make the sunchi yourself with our recipe.
With this recipe you can make about 25-30 sunchi with a diameter of 5 cm.
- 4 egg whites, at room temperature
- 200 gr sugar
- 2 teaspoons of cornstarch, sifted
- 1 teaspoon of white vinegar
- optional: a few drops of food coloring
- optional: sprinkles or other colored candies
Preheat the oven to 100 degrees. Then line one or more baking trays with parchment paper.
Place the egg whites in a large bowl and beat them until stiff. The proteins should form soft peaks.
Then add the sugar while you continue to beat. The mixture should become fluffy and shiny.
Then add the vinegar and cornflour and beat well. Now also add some pigment toe.
Then put the mixture in a piping bag and pipe beautiful rosettes of about 5CM in diameter on the baking tray. Now add the sprinkles or candies.
Bake the sunchi in about 2 1/2 hours brittle and fluffy, without coloring them. Let them cool down (in the oven) for at least 3 hours.
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