Title: Cocoa meringue
 Categories: Cakes, Desserts
      Yield: 1 Layer
 
      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
 
  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.