1 cup unsweetened cocoa powder
1 cup butter
3 cups white sugar
1 (12 ounce) package egg whites
1/8 teaspoon cream of tartar
2 milk heavy beaters, melted
3 egg whites
Beat together cocoa powder and butter. Sift together sugar and egg whites until well blended. Add cream of tartar and milk. Beat until very soft peaks form.
Pour mixture back into egg whites to form stiff-textured white sheets. Cover with waxed paper and let stand in refrigerator until hard enough to break into bite-size pieces.
To Fretter Syrup II Recipe
2 cups heavy cream
1 cup white sugar
4 egg yolks
1 cup white sugar
1 teaspoon salt
4 egg whites
1 tablespoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Line a jelly roll pan with parchment paper. Grease a 1 1/2 quart baking dish.
In a large bowl, beat cream with an electric mixer until fluffy. Beat in sugar and salt. In a small bowl, beat egg whites until soft peaks form. Continue to beat egg whites until stiff peaks form. Gradually add vanilla a tablespoon at a time, beating well after each addition. Stir in coffee creamer, water and boiling water. Spread evenly into prepared pan.
In a small glass or metal bowl, beat egg whites until foamy and long. Whisk in vanilla extract. Spread syrup evenly over finished out pastry. Refrigerate for 12 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a small glass or ceramic dish.
Bake in preheated oven for 15 to 20 minutes or until golden brown. Cool slightly before removing from tray, allowing to cool completely before removing from pan.