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Australia's top 20 rieslings
22.02.2017

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Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

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Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

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.

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.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Oct 2009

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