Ingredients:
Serves 22, 2 cookies per serving
4 large egg whites
1/2 tsp distilled white vinegar, or cider vinegar
1 C sugar
2 tsp vanilla extract
2 Tbsp unsweetened cocoa powder
Directions:
Preheat oven to 200 F degrees. Line 2 baking sheets with foil.
In a large bowl, beat egg whites with an electric mixer until frothy.
Add vinegar.
Beat until soft peaks form.
Increase speed to high and gradually add sugar. Beat until stiff peaks form.
Beat in vanilla.
Remove half of meringue to another bowl. stir in cocoa until blended.
Spoon Tbsps of both meringues onto prepared baking sheets, 1 inch apart, making 22 cookies of each flavor.
Alternately, you can make marbleized cookies by spooning 1/2 Tbsp of each meringue and swirling together with a fork.
Bake for 3 hours, or until meringues feel dry and crisp all the way through.
Turn off oven, but leave meringues in oven for an additional 1 hour.
Transfer to wire racks to cool completely.
Store in an airtight container.
