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Chocolate Meringue Cookies
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| 4 large | egg whites, room temperature |
| 1 cup | sugar |
| 1/8 tsp. | cream of tartar |
| 1/2 tsp. | vanilla extract |
| 1/4 cup | unsweetened cocoa powder, divided |
1. Preheat oven too 200 degrees. Line baking sheets with parchment paper or silicon baking mats. In a medium saucepan over medium-high heat, pour to a depth of one-fourth up the sides of the pan. Bring to a boil. Reduce heat to medium, and shimmer.
2. In a large stainless-steel bowl, combine egg whites, sugar, and cream of tartar. Place over saucepan, whisking constantly, until sugar dissolves and mixture registers 140 degrees on a candy thermometer.
3. Beat mixture at medium-low speed with a mixer for 2 minutes. Increase speed to medium, and beat 2 minutes. Increase speed to high, and beat 6 minutes or until stiff peaks form. Fold in vanilla and 2
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