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.
© 2000 Frances Bissell. All rights reserved.