Suspiros, or Portuguese meringue cookies, are a delightful part of Portuguese cuisine. The Great Discoveries of the XV-XVI centuries brought new ingredients to Portuguese cuisine, including sugar, which revolutionised local sweets.
Ingredients for 3-4 servings:
- 2 egg whites
- 120 gr sugar
- 50 gr black chocolate
- 50 gr nuts (almonds and walnuts) and dry fruits (figs, dates and apricots)
Preparation instructions:
- Prepare the mixture:
- Wipe the bowl and beaters with a drop of lemon juice or vinegar to make them fat-free.
- Whip 2 egg whites at room temperature with a pinch of salt in a clean bowl until they become foamy and form soft peaks. Ensure no traces of yolk are in the whites.
- Gradually add sugar while continuing to whip until a thick and stiff cream forms. Stop whipping when the foam starts forming firm peaks. Avoid over-beating as the foam will become grainy and watery, rendering it unusable for baking.
- Finely chop the chocolate, nuts, and dried fruit, then add them to the whipped egg whites. Gently fold everything together with a spatula.
- Bake the cookies:
- Preheat the oven to 170°C.
- Place the mixture by tablespoonfuls on a baking sheet covered with baking paper. There should be enough distance between each cookie to allow air circulation.
- Bake the cookies in the preheated oven for 7 minutes.
- After baking, turn off the oven and leave the cookies inside for at least 1 hour. Please, do not open the oven door during this time. This method produces a crunchy exterior and a soft, chewy center.
- Enjoy your cookies!
