Move oven rack to the middle position. Preheat oven to 225 degrees F.
Line a large sheet pan with parchment paper.
MAKE MERINGUE:
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites become foamy.
Add the cream of tartar.
Next, with the mixer still on medium-high speed, slowly add the sugar about one tablespoon at a time. Adding all of the sugar should take about two minutes.
Beat the egg whites until stiff peaks form.
Once the egg whites have reached stiff peaks, gently fold in the cocoa powder. Make sure not to deflate the egg whites!
PIPE MERINGUE:
Transfer the mixture to a piping bag. Pipe small dollops (about 1” in diameter) that are at least an inch apart.
BAKE:
Bake the meringues for precisely one hour, turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to cool slowly to room temperature.
SERVE AND STORE:
Once the meringues have cooled, serve them or place them in an airtight container and store them at room temperature for up to three days.
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Notes
Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can be made without it!
Make sure to use the best quality cocoa you can find! It’s the only flavor the meringues have, so you want it to be high quality!
You can always dip or drizzle the meringues with dark chocolate once they cool. Just allow the chocolate to fully set before storing.