Chocolate Meringue Cookies

Preheat the oven to 300ºF. Line 2 or 3 cookie sheets with parchment paper.

In a large bowl, beat the egg whites, cream of tartar, and vanilla on medium/low speed until frothy. Up the speed on your mixture to medium/high and beat until peaks just begin to form. Slowly add in the sugar. Continue beating until the egg white mixture becomes glossy and starts looking like marshmallow fluff. Gently fold in the cocoa powder until combined.

Fit a large pastry bag with a 1 M swirl tip and fill with the chocolate meringue mixture. Pipe 1-inch swirls about an inch apart from each other, on the lined cookie sheets. Bake for 45-50 minutes. Remove and cool completely. Store covered at room temperature. Makes about 3-1/2 dozen meringue cookies.

Enjoy!