1️⃣ Preheat and Prep:

• Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.

2️⃣ Whip the Egg Whites:

• In a clean, dry bowl, beat egg whites with cream of tartar using an electric mixer on medium speed until soft peaks form.

3️⃣ Add Sugar Gradually:

• Increase the mixer speed to high and add the sugar one tablespoon at a time. Beat until stiff, glossy peaks form.

4️⃣ Incorporate Cocoa and Flavoring:

• Sift the cocoa powder over the meringue and gently fold it in along with the vanilla extract. If using, fold in the chopped dark chocolate.

5️⃣ Pipe or Spoon the Meringue:

• Transfer the meringue mixture to a piping bag or use two spoons to drop small dollops onto the prepared baking sheets, spacing them about 1 inch apart.

6️⃣ Bake the Cookies:

• Bake in the preheated oven for 1 hour, then turn off the oven and leave the cookies inside to cool completely (about 1 hour).