Chocolate Meringues

• 1/4 cup unsweetened Dutch-process cocoa powder
• Swiss Meringue (recipe follows)
• 4 large egg whites
• 1 cup sugar
• Pinch of cream of tartar
• 1/2 teaspoon pure vanilla extract
• (makes 4 cups)

1. Preheat oven to 175F.
2. Sift cocoa powder over meringue, and fold so that streaks of cocoa remain.
3. Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #825).
4. Pipe 1 1/4-inch cookies onto baking sheets lined with parchment paper, spacing about 1 inch apart.
5. Bake cookies until they can be lifted off parchment easily, about 2 hours.
6. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.
7. Put egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer set over a pan of simmering water.
8. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch, 3 to 3 1/2 minutes.
9. Transfer bowl to electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 10 minutes.
10. Add vanilla; mix until combined.
11. Use immediately.

cocoa powder, swiss meringue, egg whites, sugar, cream of tartar, vanilla

Taken from www.epicurious.com/recipes/food/views/chocolate-meringues-389294 (may not work)