1 c. egg whites
2 c. sugar
5 T. cocoa powder, sifted
1 c. chopped bittersweet chocolate
Preheat oven to 350 degrees. Line sheet pan with parchment.
Warm egg whites and sugar on top of a double boiler until sugar is dissolved and slightly warmer than body temperature. Pour mixture into mixer bowl. Whip on high speed with whisk attachment 10–12 minutes or until stiff hard peeks form and mixture is cool. Fold in cocoa and chocolate until well combined.
Place heaping tablespoons of batter onto sheet pan. Bake 18 minutes, rotating pan after 9 minutes. Cool. Meringues will keep for up to 3 days in air-tight container.
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