Chocolate Meringue Torte

1. 1

   Grease baking sheets and dust lightly with flour.

2. 2

   On the floured surface, draw four circles, 7 1/2 inches in diameter.

3. 3

   Beat egg whites with cream of tartar until foamy and doubled in volume. Gradually beat in sugar, 1 tablespoon at a time, until meringue is stiff and all sugar is dissolved.

4. 4

   (A small bit of meringue rubbed between your fingers should feel smooth, not grainy.)

* Per serving · 4 servings · Values may vary.

No additional tips available.