Ingredients

4½ cups powdered sugar
2 cups cocoa powder
28 large egg whites
4 cups sugar (divided)

Instructions

Printer-Friendly PDF(yields 72 cookies)

Preheat oven to 225°F. Sift together powdered sugar & cocoa. Set aside. Line sheet pans with parchment paper. Draw 72 - 3 inch circles in pencil on the parchment paper. Put the egg whites in the bowl of an electric mixer and whip until frothy. Increase to high speed and gradually add 1 cup of sugar, whipping until soft peaks form. Continue to whip at high speed gradually adding 3 cups sugar. Whip until the whites are stiff and glossy with all of the sugar dissolved in the mix. Fold in the sifted powdered sugar & cocoa blend. Using a ¼ inch plain tip in a piping bag, pipe meringue starting in center of the circles and working out to edge, about ½ inch thick. Bake until the meringues are dry and peel off parchment easily. Store in an air tight container.