Chocolate and cinnamon suspiros
Suspiros is Spanish for sighs, and these biscuits are named, apparently, after the contented sounds nuns made when making these delicate treats. There are several versions of these biscuits; some are more like shortbread and others, such as these, like meringue. We’ve added a touch of chocolate and one of Spain’s most loved spices – cinnamon.
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Serves
10
Cooking Time
Prep time 15 mins, cook 3 hrs (plus cooling)
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120 gm
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eggwhite (about 3)
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120 gm
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raw caster sugar
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1
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vanilla bean, scraped seeds only
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1 tsp
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ground cinnamon
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120 gm
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pure icing sugar, sieved
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100 gm
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dark chocolate (70% cocoa solids), coarsely chopped
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To serve:
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Dutch-process cocoa
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1
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Preheat oven to 120C. Whisk eggwhites and a pinch of salt in an electric mixer until soft peaks form (4-5 minutes), add caster sugar in a thin steady stream, whisking continuously until stiff and glossy, then whisk in vanilla seeds and cinnamon. Fold in icing sugar, then chocolate and spoon mixture into 5cm-diameter mounds on baking trays lined with baking paper. Bake until dry and lightly coloured (2-3 hours). Turn off oven, cool in oven for 1 hour, then transfer to a wire rack, dust with cocoa and serve. Suspiros will keep, stored in an airtight container, for about a week.
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This recipe is from the October 2009 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles and Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Emma Knowles