4    Egg whites
1/8 ts Cream of tartar
1/8 ts Salt
1 1/4 c  Sugar, devided
2 tb Cocoa
1 tb Cornstarch

Draw a circle on a sheet of parchment paper or unglazed brown paper using
the bottom of a 9-inch springform pan as a guide. (Do not use recycled
paper). Turn paper over onto baking sheet. Beat egg whites in a large
bowl at high speed with an electric mixer until foamy; sprinkle with cream
of tartar and salt, and beat until soft peaks form. Gradually add 1 cup
sugar, bearing until stiff peaks form. Fold in remaining 1/4 cup sugar,
cocoa and cornstarch. Pipe or spread mixture onto paper within the 9-inch
circle. Bake at 225 degrees for 15 minutes. Reduce heat to 200 degrees and
bake 2 hours and 45 minutes or until firm and dry. Let cool completely, and
carefully remove from paper.