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Chocolate Mousse Meringue Layer Cake Recipe
How to bake
For the meringue
Preheat the oven to 250 degree F. Whisk the egg whites on medium high speed till a soft peak form. Now slowly add the sugar while whisking and continue to whip the meringue until a stiff glossy peak forms.
Sift the cocoa powder into the mixing bowl and fold into the meringue until evenly incorporated. Transfer mixture to a large pastry bag fitted with a plain tip or zip lock bag with a corner cut off.
On parchment paper-lined baking sheets, pipe the meringue into three 8-inch rounds, piping in a spiral circle. Pipe as many meringue sticks about 5 inches long as possible with the remaining meringue.
Bake at 250 degree F until crisp for about 1 hour and let it cool completely.
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