| 1. |
Preheat oven to 250 °F (120 °C). Line cookie sheets with parchment paper. |
| 2. |
Beat egg whites, salt, and cream of tartar until frothy. Add vanilla extract. |
| 3. |
Mix together cocoa and sugar. Beat into egg white mixture a spoonful at a time, and continue beating until the mixture forms stiff peaks. |
| 4. |
Drop by teaspoonfuls about an inch apart onto parchment-covered cookie sheets. You should get about 50 cookies. If desired you can dust them with a little bit of cocoa, powdered sugar, and/or cinnamon. |
| 5. |
Bake for 90 minutes, then turn off the oven, open the door, and allow cookies to cool. Store in an airtight container. |
