Cocoa Meringue Cakes
Last updated 6/12/2012 1:16:59 AM. Recipe ID 47125. Report a problem with this recipe.
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.
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