Suspiros Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Place tapioca flour in a large bowl. Add sugar, butter, eggs, cinnamon, and salt. Mix well until a soft dough forms.
• Pinch off a small piece of dough and roll out into a rope the length of a pencil on your work surface; coil tightly into a spiral. Repeat with remaining dough. Arrange spirals on baking sheets.
• Bake in the preheated oven until cooked on the bottom but still pale on top, about 15 minutes.

Steps:

• Beat egg whites with salt & cream of tartar until mixture forms peaks. Add sugar, 1 T. at a time and continue beating until all sugar has been used & mixture forms glossy, soft peaks. Add vanilla. Drop by small spoonfuls or pastry bag on unglazed paper on cookie sheet. Bake at 250 °F for 30 min - 1 hour, depending on size. When dry, turn off heat & open oven door, allowing to cool in oven. Mix fruit or nuts with 2 c. water and 2 c. sugar. Cook for filling.

Steps:

• Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes. Pour into a heatproof serving dish and set aside.
• Whip the egg whites with confectioners' sugar to stiff peaks (see Editor's Note). Spread meringue on top of milk mixture. Refrigerate until cold, about 3 hours. Sprinkle with cinnamon before serving, if desired.