This recipe uses a minimal amount of sugar and the fewest, lightest ingredients possible. They are most appealing when served with sorbets and/or fruit. It is not necessary to bother with a pastry bag; simply scoop the meringues onto the baking sheet with a spoon.
3 large egg whites
3/4 cup sugar
3 tbsp cocoa powder
Preheat the oven to 375. Beat the egg whites in an electric mixer on medium speed until soft peaks form. Gradually beat in the sugar on high speed until stiff and shiny. Sift the cocoa into the bowl and use a plastic spatula to gently fold it into the mixture.
Drop spoonfuls of batter 1 inch apart on a baking sheet. Bake for 30-35 minutes or until the cookies are very dry and have ‘poofed.’ Allow to cool for a few minutes on the sheet pan before transferring to a cooling rack to cool completely. Dust with confectioners sugar. Store in an airtight container until you are ready to serve.