Recipe: Mexican Chocolate Meringues (Suspiros)

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.