My freezer is full of egg whites. I can't bring myself to waste them when making anything that uses only (or extra) yolks. Happily, egg whites freeze brilliantly, but sadly, pavlova's not something you make more than once a year. When this recipe was recommended to me, there were a few reasons I was excited to try it. One, it came from the most reputable of reputable sources - my mum's dear friend Di (mother of my own dear friend), who is one of the best cooks I know. Two, it used up not one, not two, but three egg whites (which still doesn't make a dent on what I have in the freezer but I'll take what I can get). Three, it stated that these cookies were named, apparently, for the sounds contented nuns made eating them: suspiros - Spanish for sighs. Having sampled them myself, I understand why the nuns were so enamoured. Pillowy clouds of meringue, scented with cinnamon, concealing little pockets of dark chocolate. Heavenly.
