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Chocolate and cinnamon suspiros

You'll need

  • 120 gm
  • eggwhite (about 3)
  • 120 gm
  • raw caster sugar
  • 1
  • vanilla bean, scraped seeds only
  • 1 tsp
  • ground cinnamon
  • 120 gm
  • pure icing sugar, sieved
  • 100 gm
  • dark chocolate (70% cocoa solids), coarsely chopped
  • To serve:
  • Dutch-process cocoa

Method

  • 01
  • 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.
This recipe is from the October 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
  • 15 min preparation
  • 3 hrs cooking (plus cooling)
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At A Glance

  • Serves 10 people
  • 15 min preparation
  • 3 hrs cooking (plus cooling)

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