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1
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 200F.
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2
Line 2 heavy large baking sheets with foil.
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3
Cut out one 4x2-inch cardboard or paper rectangle.
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4
Using toothpick or wooden skewer, gently outline 11 rectangles on each sheet of foil, spacing 1 inch apart (do not pierce foil).
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5
Sift first 7 ingredients into medium bowl.
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6
Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form.
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7
Add 2 tablespoons sugar and beat whites until firm and glossy.
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8
Beat in remaining 9 tablespoons sugar 1 tablespoon at a time, beating well after each addition.
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9
Continue to beat until very thick and stiff peaks form, about 3 minutes.
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10
Fold in spice mixture in 3 additions.
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11
Working in batches, transfer meringue to pastry bag fitted with 1/4-inch-diameter plain tip.
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12
Starting at 1 short end of each outlined rectangle, pipe meringue in crosswise lines to fill rectangles completely.
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13
Bake until dry and crisp, reversing baking sheets after 1 hour, about 2 hours.
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14
Remove baking sheets from oven.
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15
Transfer foil with meringues to racks; cool.
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16
Peel foil from meringues.
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17
(Can be made up to 4 days ahead.
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18
Layer meringues between sheets of waxed paper in airtight container.
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19
Store at room temperature.)
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20
Bring 1/2 cup cream to boil in heavy medium saucepan.
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21
Remove from heat.
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22
Add chocolate and whisk until smooth.
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23
Cool completely, whisking occasionally, about 20 minutes.
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24
Using electric mixer, beat 1 1/2 cups cream in large bowl until soft peaks form.
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25
Fold in chocolate mixture in 4 additions.
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26
Line baking sheet with foil.
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27
Spread 2 tablespoons chocolate cream atop 1 meringue, leaving 1/2-inch border around edges.
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28
Top with second meringue.
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29
Repeat layering with 2 tablespoons chocolate cream and third meringue.
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30
Place meringue stack on prepared baking sheet.
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31
Repeat layering with 2 tablespoons chocolate cream and third meringue.
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32
Place meringue stack on prepared baking sheet.
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33
Repeat with 15 more meringues and chocolate cream to make 6 meringue stacks total.
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34
Place remaining 4 meringues in plastic bag and close tightly.
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35
Using rolling pin, finely crush meringues.
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36
Place meringue crumbs in shallow dish.
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37
Spread enough remaining chocolate cream around sides (not tops) of meringue stacks to cover.
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38
(Reserve any remaining chocolate cream for another use.)
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39
Coat sides with meringue crumbs.
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40
Refrigerate pastries at least 1 hour.
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41
(Can be made 1 day ahead.
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42
Cover and keep chilled.)
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43
Sift cocoa powder and powdered sugar evenly over pastries and serve.
