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.
- 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
- 1Preheat 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.