COCOA MERINGON STUFFED WITH ICE CREAM
For the meringue:
– Egg whites 6 units.
– Cream of tartar ½ tsp.
– Sugar 300 g.
– Bitter cocoa 50 g.
– Salt.
– Vanilla essence 1 tsp.
For the filling:
– Chocolate with almonds.
PROCEDURE:
1. Preheat the oven to 150 degrees.
2. Prepare a 30 x 40 cm plate with buttered parchment paper.
3. Beat the egg whites with the cream of tartar. When they assemble, add the sugar little by little. Once the meringue is very firm, add the bitter cocoa with the salt and incorporate with a wire whisk.
4. Pour the mixture onto the prepared plate and bake for 25 to 30 minutes.
5. Let it cool well.
6. Turn the plate over and fill the cocoa meringue sheet with the ice cream.
7. Roll up and serve.
