MEXICAN CHOCOLATE MERINGUES (SUSPIROS)
Source: What's Cooking Mexican by Marlena Spieler
(The Mexican name for these delicate meringues is SUSPIROS, meaning sighs; allegedly the contented sighs of the nuns who created them. They are lightly crisp on the outside, with a deliciously chewy texture centre.
Servings: about 25
5 egg whites, at room temperature
pinch of salt
1/4 tsp cream of tartar
1/2 tsp vanilla extract
7 oz. superfine sugar
1/4 tsp ground cinnamon
4 oz. plain or semi sweet chocolate, grated
TO SERVE:
ground cinnamon
4 oz strawberries
chocolate flavored cream
Whisk the egg whites until foamy; add the salt & cream of tartar and beat until very stiff.
Whisk in the vanilla, sugar, until the meringue is shiny and stiff.
Whisk in the cinnamon and grated chocolate. Spoon mounds, about 2 tbsp. each, on to an ungreased (Line a baking sheet with parchment paper) non stick baking sheet. Space the mounds well.
Place in a preheated oven at 300 F. Bake for 20 minutes until dry and lightly colored. Turn off oven and leave cookies undisturbed for 1 hour.
Remove cookies from parchment.
Source: What's Cooking Mexican by Marlena Spieler
(The Mexican name for these delicate meringues is SUSPIROS, meaning sighs; allegedly the contented sighs of the nuns who created them. They are lightly crisp on the outside, with a deliciously chewy texture centre.
Servings: about 25
5 egg whites, at room temperature
pinch of salt
1/4 tsp cream of tartar
1/2 tsp vanilla extract
7 oz. superfine sugar
1/4 tsp ground cinnamon
4 oz. plain or semi sweet chocolate, grated
TO SERVE:
ground cinnamon
4 oz strawberries
chocolate flavored cream
Whisk the egg whites until foamy; add the salt & cream of tartar and beat until very stiff.
Whisk in the vanilla, sugar, until the meringue is shiny and stiff.
Whisk in the cinnamon and grated chocolate. Spoon mounds, about 2 tbsp. each, on to an ungreased (Line a baking sheet with parchment paper) non stick baking sheet. Space the mounds well.
Place in a preheated oven at 300 F. Bake for 20 minutes until dry and lightly colored. Turn off oven and leave cookies undisturbed for 1 hour.
Remove cookies from parchment.
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