Chocolate Meringue Le Parliament (by chef Bruyere)

80 ml cocoa (7 tbsp)

250 ml icing sugar (1 cup + 2 tbsp)

5 egg whites

175 ml fruit sugar (3/4 cup)

Sift cocoa and icing sugar together. Beat egg whites for 5 minutes, adding 2 tbsp sugar after 2 minutes. After 5 minutes, add remaining sugar beating slowly. Combine cocoa mixture with whites using a spatula. Place on lightly oiled brown paper or parchment paper. 3 rectangles, 11 ½ x 6” and also some thin strips done with a pastry bag with 1/8” nozzle. Bake and remove from paper.

Bake at 300F, for 40 minutes, check strips after 15 minutes, let cool