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Sift flour 4 times. Sift cocoa and 7/8 c. sugar four times
1 1/2 c. egg whites (12) room temp. 1/4 tsp. salt
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
3/4 c. sugar (granulated)
Measure into large bowl. Beat with wire whip until foamy.
Gradually add 2 Tbs. of the 3/4 c. sugar until all is used.
Continue beating till meringue is stiff. Then gradually add
sifted flour, sugar and cocoa mixture with spatula cutting into
meringue mixture. (Sprinkle mixture 2 Tbs. at a time over
meringue until disappears).
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