Directions, final step: Place egg whites in a very clean, dry bowl and
beat, adding salt once whites begin to froth / Continue
beating until soft
peaks are formed, sprinkle in the sugar and continue
beating until egg whites form stiff
peaks / Using a rubber spatula, fold in 1/4 of the egg whites into thoroughly cooled chocolate mixture / Add remaining egg whites and continue to fold gently until mixed / Place in a bowl, cover and refrigerate for several
hours before serving, or can be made a day ahead.
I made my own egg white powder by
beating egg whites til stiff
peaks formed, then spreading them onto an ungreased, parchment paper lined sheetcake pan, and baking on the lowest setting in my oven for 4
hours.