Cocoa Meringues

1. 1

   Heat oven to 250. Line two large baking sheets with nonstick foil.

2. 2

   In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon. Place egg whites into the mixing bowl, add the cream tartar.

3. 3

   Begin beating egg whites on low speed. Increase the speed to medium and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.

4. 4

   Transfer mixture to a large pastry bag fitted with a large star tip. Pipe onto prepared baking sheets. Bake at 250 for 1hour, 15 minutes- do not open oven door. Turn off oven: let meringues sit in oven at least 1/2 hour, then remove baking sheets from oven. Carefully remove to cooling racks. cool completely.

5. 5

   Place semisweet chocolate in a small microwave-safe bowl. Microwave 1 minute, then stir until smooth. Transfer to a small plastic bag. snipe off a corner. Transfer meringues to a sheet of waxed paper. Drizzle with melted chocolate. Let dry completely. Enjoy!

No additional tips available.