Make a stiff common meringue with the egg whites and sugar. Start by whipping the egg whites in a stand mixer with whip attachment until they are frothy. Slowly sprinkle in the granulated sugar on medium-high speed and whip until stiff peaks form.
Whisk the yolks by hand to loosen.
Fold the yolks into the meringue, 1/3 at a time.
Add the sifted cocoa powder in to the egg mixture and fold gently. Do not deflate.
Spread evenly onto a parchment lined flat sheet pan
Bake for 12 to 15 minutes at 375°F or until it bounces back slightly to the touch.
Remove from sheet pan immediately and cover to keep from drying out.
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