Ingredients

Whipped Cream
6 —	large egg whites
250g —	granulated sugar
1 —	pinch kosher salt
5 tbsp —	cocoa powder
1 tsp —	balsamic vinegar
1 cup —	cold heavy cream
5–6 tsp —	granulated sugar
2 tsp —	matcha powder
splash —	vanilla extract

Method

Prep

Preheat oven to 350°F
Line a pizza pan with parchment paper
Draw a ~9″ diameter circle on the paper and flip it over
Trim parchment paper to the size of your pan

Make Meringue

Add the egg whites to a stand mixer with the whisk attachment
Beat until peaks start to form (use high speed)
Add in sugar a few tbsp at a time while mixing until peaks are stiff and glossy
Remove the bowl from the mixer
Add in cocoa and vinegar
Gently fold with a spatula until mixed

Shape & Bake

Mound the meringue inside the drawn circle
Squash it down and flatten it into a cylinder without big air pockets on the inside
Place in the oven then immediately turn temp down to 300°F
Bake for 60–80 mins until crisp around the edge and dry on top, the center should feel just slightly squishy
Turn off oven, prop open the door slightly, and let it cool completely

Finish

Remove the parchment paper from the bottom
Top with whipped cream spread all the way to the edge and add berries (inclusive or) fruits or shaved chocolate or sliced almonds or just the whipped cream
To serve, cut into pizza-like slices
Store leftovers in the refrigerator, it's even better the next day if that somehow happens

Notes

The egg whites I used weighed 163g and had been saved in a covered mason jar in my refrigerator for a few days.

I baked this for ~60 minutes at 350°F without turning it down. I took it out around 60 minutes because it was definitely done (sooner than I expected). The edges were crispy but not burnt, creating a very enjoyable texture gradient from the center to the edge. If I were to do it again this way I would try baking for only 55 minutes.

References

Nigella