Preheat oven to 225 degrees F. Line a large sheet pan with parchment paper.

Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed (Kitchenaid#8) until the egg whites become foamy.

Add the cream of tartar, if using.

Next, with the mixer still on medium-high speed, slowly add the sugar about one tablespoon at a time. Adding all of the sugar should take about two minutes.

Beat the egg whites until stiff peaks form.

Once the egg whites have reached stiff peaks, gently fold in the cocoa powder. Make sure not to deflate the egg whites!

Transfer the mixture to a piping bag. Pipe small dollops (about 1” in diameter) that are at least an inch apart.

Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature.

Once the meringues have cooled, place them in an airtight container and store at room temperature.