Chocolate Meringue Shells
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Cocoa||1⁄4 Cup (4 tbs), sifted|
Lightly grease seven 4 1/4 inch tart pans.
Flatten paper baking cups.
Place one in each pan, pressing it to fit the pan.
Beat the egg whites, cream of tartar, and salt until frothy; add gradually 1/2 cup of the sugar, beating constantly.
Continue beating 5 minutes after the last addition.
Add remaining sugar gradually, beating constantly until very stiff peaks are formed.
Quickly sprinkle cocoa over meringue and beat just until blended.
(As the meringue tends to lose volume when the cocoa is added, it is important to incorporate the cocoa as quickly as possible.) Spread meringue 1/4 inch thick over the liner on bottoms of pans.
Spread remaining meringue on sides of pans and 1/2 inch above rim; keep meringue within pan rim for ease of removal.
Bake at 250Â°F about 2 hours, or until shells are dry.
To assure even drying of meringues, turn pans occasionally.
Remove from oven; cool completely on rack.
(If the meringue shells are to be stored, keep them in an airtight container so that the meringue will not absorb moisture and become soft.) The shells should be crisp and dry and fine textured.
Remove cooled meringues from pans.
Carefully peel off papers.
Spoon desired cream filling or ice cream into shells just before serving.