Yield: approximately 18 cookies, depending on size

• 3 large eggs, whites only
• 1 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon pure vanilla extract

Preheat oven to 275 degrees F. Line baking sheet(s) with parchment paper.

Using an electric mixer, mix egg whites on medium speed until frothy. Turn speed to high and slowly add sugar; continue to beat until stiff and shiny.

In a separate bowl, sift cocoa powder. Add vanilla and cocoa powder to egg whites by hand, gently folding in until incorporated, taking care not to deflate the meringue.

By heaping tablespoons, drop & swirl meringue onto lined baking sheet in compact to tall mounds. Bake until firm, approximately 25 minutes, depending on the accuracy of your oven (cookies should look dry but not cracked, feel firm and resist gently when touched—don’t press too hard or your finger will dent the cookie).

Allow baked cookies to cool slightly on baking sheet (it won’t take long); when cooled, top with a sprinkling of confectioner’s sugar or drizzle  with chocolate.

Cook’s Note – To prepare an easy chocolate drizzle, combine 1/3 to 1/2 a cup of your favorite chocolate baking chips and a touch (1/2 tablespoon or less) of vegetable shortening (Crisco) to maintain smoothness. In a heavy-bottomed saucepan or in the microwave, warm chocolate chips & shortening gently, stirring often. When proper consistency is reached, lightly drizzle spoonfuls of melted chocolate mixture over cooled Cocoa Meringue Cookies in any design that is pleasing to the eye. Alternatively, dip a portion of cooled cookies into the melted chocolate mixture and place on parchment paper until set.