Cocoa Almond Meringues

ields about 30 cookies

1 cup powdered sugar
1/3 cup finely ground almonds
1/4 cup unsweetened cocoa powder
4 large egg whites, room temperature
Pinch of salt
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup finely chopped bittersweet chocolate
1/4 cup chopped almonds, toasted

Preheat oven to 300 degrees F. Line two baking sheets with parchment paper.

In a small bowl, whisk together the powdered sugar, ground almonds, and cocoa powder. Set aside.

In a large bowl, whip the egg whites and salt on medium speed until they are opaque. Turn up the speed to medium-high and add granulated sugar 1 tablespoon at a time. Beat until the egg whites hold stiff peaks. Mix in the vanilla. Gently fold in the dry ingredients, finely chopped chocolate, and toasted almonds. Work rapidly so the egg whites deflate as little as possible.

Drop by the tablespoon-full onto the prepared baking sheets, leaving two inches between them. Lightly dust with powdered sugar if you please. Bake for 10 minutes and, without opening the oven door, turn down the temperature to 200 degrees F and bake for 1 hour. Remove from oven and allow to cool completely before removing from parchment paper.