Italian Hazelnut-Chocolate Meringue Cookies

Instructions

1. Preheat oven to 225 (120 C) degrees and arrange an oven rack in the middle of oven. Line 2 baking sheets with parchment paper.

2. Mix together the sugar and cocoa in a bowl.

3. Whip the egg whites, cream of tartar and salt in the bowl of a heavy-duty stand mixer on medium-high speed until soft peaks form, about 1 minute.

4. Gradually sprinkle the sugar mixture into the egg whites at medium-high speed, then continue to beat until the peaks are stiff and glossy, about 2 minutes.

5. Scoop and drop the meringue in small blobs onto the baking sheets 1 inch apart, using (1-½ –inch) cookie scoop or 2 teaspoons. You can also use a pastry bag fitted with a plain round tip with a ½-inch opening.