Chocolate Chestnut Cake(Serves 20) - cooking recipe

Ingredients

10 oz. egg whites (measure in a cup; should be about 5)
1 c. chestnut flour (available from gourmet stores; if unavailable use other nut flour or very finely ground nuts)
1 1/2 c. sugar
pinch of cream of tartar
1 Tbsp. vanilla

Preparation

Have egg whites at room temperature.
Begin to beat slowly with cream of tartar in a very clean bowl.
When the whites are frothy, gradually add in the sugar.
Beat until the whites are very stiff. Add in vanilla, then quickly fold in chestnut flour by hand by sifting it over the whites and folding with a wire whisk or rubber spatula.
Bake on 2 1/2 sheets (11 x 18-inch) which have been buttered and lined with parchment paper or tinfoil which has been buttered and floured.
Bake at 300\u00b0 for 1/2 hour or so until lightly browned and crisp.
When cool enough to handle, carefully turn out of the pan by sliding a metal spatula around the edges of the pan and carefully sliding under the parchment or tinfoil. Carefully peel off the paper and using a serrated knife, cut the meringues into 6 equal pieces, 11 x 6-inch.
If the meringue breaks a little, don't panic.
You can fit the pieces together like a puzzle during assembly of the cake.