4 large egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
1 c. granulated sugar
1/4 c. cocoa powder
Add egg whites, cream of tartar, and vanilla to a mixing bowl. Beat until soft peaks form.
Slowly add the sugar and continue beating until stiff peaks form and the meringue is glossy.
Gently fold in the cocoa.
Drop by rounded tablespoons onto the lined baking sheets or put the meringue into a decorating bag and pipe it onto the baking sheets.
Bake at 300° for 30 minutes, rotating the sheets halfway through the baking time.
After 30 minutes, do not open the oven door. Turn the oven off and leave the cookies for 2 hours until cool.
Recipe from www.glutenfreehomemaker.com