Cocoa meringue

Yield: 1 Layer

Measure Ingredient
4 eaches Egg whites
⅛ teaspoon Cream of tartar
⅛ teaspoon Salt
1¼ cup Sugar, devided
2 tablespoons Cocoa
1 tablespoon Cornstarch

Draw a circle on a sheet of parchment paper or unglazed brown paper using the bottom of a 9-inch springform pan as a guide. (Do not use recycled paper). Turn paper over onto baking sheet. Beat egg whites in a large bowl at high speed with an electric mixer until foamy; sprinkle with cream of tartar and salt, and beat until soft peaks form. Gradually add 1 cup sugar, bearing until stiff peaks form. Fold in remaining ¼ cup sugar, cocoa and cornstarch. Pipe or spread mixture onto paper within the 9-inch circle. Bake at 225 degrees for 15 minutes. Reduce heat to 200 degrees and bake 2 hours and 45 minutes or until firm and dry. Let cool completely, and carefully remove from paper.

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