4 each egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 1/4 cup sugar, devided
2 tablespoon cocoa
1 tablespoon cornstarch
Draw 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.
