Makes about 4 dozen meringues.
3 egg whites
1/2 teaspoon cream of tartar
2/3 cup granulated sugar
2 tablespoons plus 1 teaspoon unsweetened cocoa powder
Preheat the oven to 275 degrees F.
Cover 2 cookie sheets with parchment paper.
With an electric mixer, beat the egg whites and cream of tartar until foamy.
Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.
Fold in the cocoa.
Drop by rounded tablespoonfuls or use a decorating bag to pipe 1 1/4 inch meringues onto cookie sheets.
Bake for 25-30 minutes or until the outsides of the meringues are crisp and dry. (They will be soft inside.)
Cool for 5 minutes, then transfer to a wire rack to cool completely.