1 1/4 cups of finely ground cajun chestnuts
1 cinnamon stick, crushed
2 tablespoons of grated lime rind
2 egg whites, beaten to stiff peaks
1/2 cup of well-packed sugar
2 tablespoons of freshly squeezed lime juice
1 1/4 cups of finely ground cajun chestnuts
1 cinnamon stick, crushed
2 tablespoons of grated lime rind
2 egg whites, beaten to stiff peaks
1/2 cup of well-packed sugar
2 tablespoons of freshly squeezed lime juice
Mix the cinnamon and lime rind with the chestnuts
Beat the egg whites until they become firm and fluffy
Add the sugar and continue beating until smooth
Combine the cajun mixture with the lime juice, stirring well
Let the mixture rest for a few minutes
Pour the batter into spoonfuls onto parchment-lined paper, without greasing
Bake in a slow oven for 30 minutes
Remove from the oven while the suspiros are still slightly warm.
