| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Desserts | 1 | Layer | |
INGREDIENTS
| 4 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| 1/8 | ts | Salt |
| 1 1/4 | c | Sugar, devided |
| 2 | tb | Cocoa |
| 1 | tb | Cornstarch |
INSTRUCTIONS
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 1/4 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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