This is one of our favorite desserts. We all LOVE it and it usually is the treat at the end of any special occasion. I've topped this with strawberries with great success...sugared grapefruit as well, but that might be a tad too adventurous for most.
6 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 1/2 cups sugar
3 Tbsp unsweetened cocoa powder
2 tsp cornstarch
1 Tbsp vinegar
2 tsp vanilla
2 oz bittersweet chocolate, chopped
- Line rimmed baking sheet with parchment paper or greased and floured foil. Draw an 8 inch circle onto the paper, using a pie plate as a guide.
- In bowl, beat together egg whites (this works better if eggs are at room temperature), salt, and cream of tartar until soft peaks form. Beat in sugar, about 3 Tbsp at a time, until stiff glossy peaks form. Sift cocoa and cornstarch over top; gently fold in. Gently fold in vinegar, vanilla, then chocolate.
- Mound onto cicle on prepared sheet. Bake in center of 275'F oven for 1 1/2 hours or until crispy outside but still soft in center. Slide long metal spatula under meringue to loosen; transfer to rack and let cool completely. Place on serving platter.