(If you have no objections to serving dairy after your Passover meal, this is great with the ice cream and whipped cream; otherwise you can opt for simply cherries or berries.)
Generously fills one 8” pie plate
4 egg whites (½ cup) room temperature
pinch of salt
¼ teaspoon cream of tartar
1 cup granulated sugar (give it a spin in the food processor to make it superfine)
pinch of salt
1 tablespoon Dutch process cocoa
½ teaspoon vanilla extract
Butter the bottom and sides of the pie plate. Preheat the oven to 250 degrees F.
In a clean bowl of a standing mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar on high speed until they are foamy. Gradually add the sugar, 2 tablespoons at a time, allowing the sugar to dissolve before adding more. Beat on high speed until stiff peaks form, add the vanilla extract and rub a bit of the meringue between your fingers to make sure it doesn’t feel gritty. If it does, beat it for another minute or so. Sift the cocoa powder into the meringue mixture and using a rubber spatula, gently fold it through leaving streaks of cocoa. Do not fully incorporate the cocoa- you want it to have a swirl of cocoa running through the white of the meringue. Turn the meringue into the pie plate, using the spatula to build up the sides, creating a rim. Place the pie plate on a parchment lined baking sheet and bake for 50-60 minutes, until the meringue is crisp. Turn off the oven and let the pie cool in the oven for 1 hour, then transfer to a rack and let cool completely.
Fill with ice cream, top with freshly whipped cream and serve with fresh cherries or berries. Store leftovers covered in plastic wrap in the freezer; it will lose some of its crispness, but will still be delicious.