Try this Cocoa Meringue recipe, or contribute your own.
Suggest a better descriptionDraw 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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Serving Size: 1 Layer (807g) | ||
Recipe Makes: 1 Layer | ||
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Calories: 439 | ||
Calories from Fat: 16 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1368.4mg | 47 % | |
Potassium 1390.8mg | 37 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 18.1g | ||
Protein 87.1g | 124 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 439
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