Step 1

1. Preheat the oven to 200°F. Line baking sheets with parchment paper.

Step 2

2. In the bowl of an electric mixer, beat the egg whites at medium speed until frothy.

Step 3

3. Increase the speed to high and gradually add the sugar, about 1 tablespoon at a time, mixing until the sugar is dissolved and the egg whites hold stiff peaks.

Step 4

4. Reduce the mixing speed to medium-low and gradually add the cocoa, beating in each addition until well combined.

Step 5

5. Drop the meringue in rounded tablespoons about 1 1/2 inches apart on the prepared baking sheets and bake for 2 hours, or until puffed and firm. Turn off the heat, and let the puffs dry further in the oven for at least 2 more hours, or until they are cooled and crisp.

Step 6

6. Store the puffs in a covered tin for up to 3 days.