Ingredients
Parchment Paper
6 egg Whites
1 tablespoons cream of tartar
1 1/4 cups sugar
3 tablespoons sifted cocoa
1/8 tablespoons cayenne pepper
4 cups whipped cream
Preparation
Beat egg whites and cream of tartar until foamy. Stream in 1 ¼ cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted coca and cayenne pepper and continue beating to stiff peaks. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour. Cool on the pan on a wire rack. Store in a very dry, cool place. Fill the layers with whipped cream and serve within 2 hours.
