Note: this recipe contains raw eggs.
Sift the icing sugar and cocoa. Whisk the egg whites to firm peaks, adding a tablespoon of caster sugar after a minute or two. When the whites are firm, gently whisk in the remaining sugar, and then carefully fold in the cocoa mixture. Butter and dust with flour two baking trays. Spoon on the meringue mixture in neat ovals, using two tablespoons to shape them. Bake in a preheated oven at 150°C/300°F/gas mark 2 for about an hour. Take care that the meringues do not brown. Turn the baking sheets to ensure regular baking. When the meringues are cooked, remove them from the oven, and allow to cool and dry out.
© 2000 Frances Bissell. All rights reserved.