|Vanilla extract||1 Teaspoon|
|Granulated sugar||1 1⁄4 Cup (20 tbs)|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Powdered sugar||2 Tablespoon|
|Unsweetened cocoa powder||1 Tablespoon|
|Grated chocolate||4 Tablespoon|
Line 2 large cookie sheets with brown paper.
Draw two 9-inch circles on one paper and one 9-inch circle on the other; set aside.
Preheat oven to 250°F (120°C).
In a large bowl, beat egg whites until soft peaks form.
Gradually add granulated sugar, beating until very thick and glossy.
Spoon beaten egg whites onto each circle; spread inside circle with a spatula.
Bake 40 to 45 minutes or until very lightly colored and crisp.
Cool about 10 minutes.
Very carefully lift meringues off paper; cool.
In a medium mixing bowl, beat cream until it begins to thicken.
Gradually beat in powdered sugar.
Fold in cocoa.
Stack baked meringues with cream filling between each meringue and on top.
Refrigerate several hours.
Garnish with grated chocolate, if desired.
Serving size: Complete recipe
Calories 2384 Calories from Fat 913
% Daily Value*
Total Fat 103 g157.9%
Saturated Fat 66.7 g333.6%
Trans Fat 0 g
Cholesterol 342.8 mg114.3%
Sodium 319.4 mg13.3%
Total Carbohydrates 342 g114%
Dietary Fiber 8.5 g34.1%
Sugars 327.1 g
Protein 21 g42.5%
Vitamin A Vitamin C
Calcium 18.9% Iron 22.8%
*Based on a 2000 Calorie diet