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Let egg whites stand at room temp for 30 minutes.
Sift flour, 3/4 cup plus 2 T sugar and cocoa
together twice; set aside. In a large mixing bowl,
beat the egg whites, cream of tartar, vanilla and
salt on medium speed until soft peaks form.
Gradually add remaining sugar, about 2 T at a
time, beating on hight until stiffy glossy peaks
form and sugar is dissolved. Gradually fold in the
flour mixture, about 1/2 cup at a time.
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