Meringues are easy to make, once you have an understanding of what it takes to beat those egg whites into fluffation. They're great because they are about 10 calories a piece, and you can make different flavors. This particular recipe is for chocolate meringues.
2 egg whites
1/4 tsp. cream of tartar
1/2 cup sugar
1/4 cup unsweetened cocoa
1 tsp. vanilla
In a small mixer bowl, beat egg whites with cream of tartar at high speed until foamy. Now seriously - for these to turn out right you have to use HIGH speed! Add sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks:
Beat in cocoa and vanilla (to make vanilla meringues, just omit these two ingredients):
I use an old cake decorator from the 50s that my Granny Anne gave me. But you could use a piping bag or you could even just drop onto a cookie sheet with a spoon.
Place on waxed cookie sheets. Bake in preheated 225* oven until firm, about 1 hour. Turn off oven but don't open it!! Let cookies stand in oven with door closed until cool, dry, and crisp, at least 1 hour. Makes 4-5 dozen meringues.