Chocolate Meringue Torte

Grease baking sheets and dust lightly with flour.

On the floured surface, draw four circles, 7 1/2 inches in diameter.

Beat egg whites with cream of tartar until foamy and doubled in volume. Gradually beat in sugar, 1 tablespoon at a time, until meringue is stiff and all sugar is dissolved.

(A small bit of meringue rubbed between your fingers should feel smooth, not grainy.)