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Using electric beaters, beat the 6 egg whites in a
clean, dry bowl until soft peaks form. Gradually
beat in remaining icing sugar, 1 tablespoon at a
time, beating well after each addition until sugar
has dissolved and mixture is smooth and glossy.
Gently fold egg white mixture into cocoa mixture
in 2 batches (Quick tip- Use a large metal spoon
to fold beaten egg whites into other mixtures.
Metal spoons have a sharper edge that helps cut
through the mixture without losing too much air)
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