Cocoa Kisses

1. Preheat oven to 300 degrees F. Line two baking sheets with parchment paper.
2. In a small bowl, whisk together 1/4 cup sugar with the cocoa powder and salt and set aside.
3. Using an electric mixer, whip the egg whites and cream of tartar until soft peaks start to form. Gradually add the cocoa mixture.
4. Continue whipping until medium-firm peaks form. Add the remaining 1/4 cup sugar and beat until meringue is stiff and glossy.
5. Drop meringue onto prepared pans by rounded teaspoons or using a pastry bag and tip. Space them about one inch apart.
6. Bake 40 minutes. Let the meringues cool on baking sheets for about 15-20 minutes.
7. Carefully detach each kiss from the parchment paper but leave on paper so you can sift a little powdered sugar over them.