Espumilla is a noun.
/eˈspumija/
Espumilla refers to a sweet foam or meringue-like dessert and is often used in reference to whipped egg whites and sugar that are combined and baked or used as a topping. It is particularly popular in Latin American cuisine, especially in desserts and pastries. The term can also denote a frothy substance, such as foam on a beverage.
Frequency of Use: The word "espumilla" is not among the most common words in Spanish but is relatively known in culinary contexts, particularly in recipes and discussions about desserts.
Oral vs Written Context: It is used frequently in both oral and written contexts, especially in cooking shows, recipes, and culinary literature.
The passion fruit meringue is one of my favorite desserts.
Para hacer una buena espumilla, es fundamental batir las claras a punto de nieve.
To make a good meringue, it is essential to beat the egg whites until stiff peaks form.
La espumilla que prepararon para la fiesta era exquisita.
While "espumilla" may not be commonly used in established idiomatic expressions, it can still appear in metaphorical contexts relating to lightness, sweetness, and ephemeral qualities. Here are a few sentences highlighting these usages:
This situation is like a meringue: it seems soft, but it can fade away quickly.
Las promesas son espumillas en el aire, a veces tan dulces pero muy frágiles.
Promises are mere foams in the air, sometimes sweet but very fragile.
Su alegría era una espumilla en la tormenta de problemas que enfrentaba.
The word espumilla arises from the Spanish word "espuma," which means “foam.” Its diminutive suffix "-illa" suggests a smaller or lighter quality, hence referring to a foam or meringue that is soft and light.
Synonyms: - Merengue (meringue) - Espuma (foam)
Antonyms: - Sólido (solid) - Denso (dense)