4 egg whites
1 cup sugar
1 teaspoon of lemon juice or vanilla
Use an electric mixer. First beat the egg whites on low-medium speed until foamy, or stiff. Add the sugar, a little at a time, and continue to beat, on medium-high speed, beat until the sugar is mixed well. Add the lemon juice or the vanilla, mix well. Spoon mounds of meringue, using two spoons, onto the prepared sheets.
Place in the oven at 200°F for about an hour and a half or until hard. When the meringues are done they should pale in color and fairly crisp. (The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying for a few hours or overnight. You should have about two dozen medium sized meringues.
2 cups sugar
1 1/3 cups vegetable oil
1/3 cup cocoa powder
1 1/3 cups potato starch
In a mixing bowl, cream sugar and eggs until smooth. In another bowl, mix oil and cocoa until smooth. Add to the egg mixture and blend just until mixed. Add potato starch and mix just until blended.
Put in 13″ x 9″ pan. Bake at 350′ for about 22 minutes. Baking for longer will make the brownie a bit more like cake. It should make about 24 pieces.
8 eggs separated
3 cups water
2 tablespoons potato starch
2 tablespoons cocoa
¾ cup sugar
½ cup chopped nuts (optional)
Beat egg yolks until light and creamy. In a separate bowl beat egg whites until stiff peaks form. In a medium pot cook water and potato starch add 2 tablespoons cocoa, stirring constantly until it thickens. Fold gently into beaten egg whites. Combine both mixtures and add 3 tablespoons oil. Lastly add nuts, mix well and freeze in a 9×13 baking dish.