|Sugar||3⁄4 Cup (12 tbs)|
|Cider vinegar||3⁄4 Teaspoon|
|Vanilla extract||3⁄4 Teaspoon|
|Dutch process cocoa||3 Tablespoon|
Beat egg whites until frothy, using medium speed of electric mixer.
Add half of sugar gradually, beating constantly; beat 5 minutes after last addition of sugar.
Beat in vinegar and extract.
Add remaining sugar gradually, beating constantly.
Increase speed to high; beat until very stiff peaks are formed, about 3 minutes.
Do not overheat.
Sift cocoa evenly over meringue; using a flexible spatula, carefully fold in the cocoa until almost blended.
(Mixture will be streaked.) Force meringue through a pastry bag and star decorating tube, or drop meringue by heaping tea-spoonfuls onto cookie sheets covered with un glazed paper; swirl to form rosettes.
Bake at 250Â°F 1 1/2 hours.