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1
Preheat oven to 200 degrees.
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2
Cover two cookie sheets with foil.
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3
Draw two 9-inch circles on foil.
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4
Whisk the egg whites and 1 teaspoon lemon juice until they hold soft peaks.
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5
Add 3/4 cup of sugar, a spoonful at a time, and beat constantly until the sugar is incorporated and the meringue is stiff and shiny.
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6
Divide the meringue between the two circles, spreading to edges.
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7
Bake for 4 hours then turn off oven.
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8
Leave in oven until meringues are cold.
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9
You can make these ahead of time and store in cardboard box.
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10
Combine the margarine and cocoa in a saucepan and cook over low heat for 3 minutes, stirring constantly.
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11
Do not let burn.
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12
Pour hot milk into cocoa mixture, stirring constantly with a wire whisk.
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13
Add 1/2 cup of the sugar and the coffee granules and simmer, stirring constantly, until thick.
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14
Remove from heat and add vanilla and mix well.
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15
Allow sauce to cool then refrigerate for at least 2 hours.
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16
When ready to use, beat mixture until fluffy and lighter in color.
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17
Spread on one meringue and sandwich the two meringues together.
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18
Sauce: Puree raspberries in a food processor or blender.
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19
Strain into a bowl and add remaining 1/4 cup sugar and teaspoon of lemon juice.
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20
To serve: Cut meringue cakes into wedges and spoon a scant 2 tablespoons of raspberry sauce over each wedge.
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21
Garnish as desired.
