|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.