Cocoa Meringue Cookies

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper and set them aside.

2. Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat until soft peaks form.

3. Gradually Add Sugar: While continuing to beat the egg whites, gradually add the granulated sugar, a spoonful at a time. Beat until stiff, glossy peaks form. This may take about 7-8 minutes.

4. Incorporate Cocoa Powder and Vanilla: Sift the cocoa powder over the meringue mixture. Add the vanilla extract and a pinch of salt. Gently fold everything together using a spatula until the cocoa is fully incorporated and the mixture is smooth.

5. Pipe Meringue onto Baking Sheets: Transfer the meringue mixture into a piping bag fitted with a star tip or simply use a spoon to create small mounds onto the prepared baking sheets.

6. Bake: Place the baking sheets in the preheated oven and bake the meringue cookies for about 1.5 to 2 hours, or until they are dry to the touch. The cookies should be crisp on the outside but still soft and chewy in the center.

7. Cool Completely: Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheets.

8. Serve and Enjoy: These Cocoa Meringue Cookies are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to a week. Serve them with a cup of hot cocoa or your favorite tea for a delightful treat any time of the day.