Suspiros

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Suspiros

 

The combination of chocolate and cinnamon is typically

Mexican.

 

 

 

Ingredients

 

 

3 tablespoons fat-free cocoa powder

1/4 teaspoon ground cinnamon

2 - egg whites, at room temperature

1/4 teaspoon cream of tartar

1/2 cup (3 1/2 oz/100 g) natural cane sugar

1 teaspoon pure vanilla extract

 

 

Preparation - Estimated cooking time: Over 60 minutes

-

1 Preheat oven to 300 degrees F (150 degrees C). Line

a baking sheet with parchment paper.

2 Sift together cocoa powder and cinnamon onto a piece

of wax paper.

3 With an electric mixer, beat egg whites and cream of

tartar on high speed until foamy. Slowly add sugar,

beating until soft peaks form. Reduce mixer speed to

low and slowly sprinkle in cocoa-cinnamon mixture.

Beat in vanilla. Increase mixer speed to high and beat

until stiff peaks form.

4 Transfer mixture to a pastry bag fitted with a

1/2-inch (1.25-cm) star tip. Holding the pastry bag

perpendicular to the prepared baking sheet, pipe 1

1/4-inch (3-cm) rounds, lifting the bag straight up

after piping each one.

5 Bake for 20 minutes until dry and lightly colored.

Turn off oven and leave cookies undisturbed for 1

hour.

6 Remove cookies from parchment.

 

Nutritional Analysis

Number of Servings: About 3 dozen little cookies

Per Serving

Calories 16 Carbohydrate 4 g

Fat 0 g Fiber 0.1 g

Protein 0 g Saturated fat 0 g

Sodium 4 mg

 

 

 

 

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