Makes 12, 2 inch cookies (about 2 teaspoons of merengue per cookie), or 24 small cookies.
4 egg whites
1/4 teaspoon cream of tartar
1 cup stevia
1/2 teaspoon vanilla extract
2-4 tablespoons cocoa powder (depends on how dark you want them, I used 4)
Preheat oven to 300
Beat eggs and cream of tartar into soft peaks and start adding in your vanilla and stevia a little at a time
Continue to beat the eggs until stiff peaks
Gently fold in cocoa powder
Spoon onto a lined cookie sheet, allow 1inch between cookies
Bake for 30 minutes, turn pan once during cooking for even cooking and leave in the oven for 2 hours or overnight after cooking to crisp.
Store in an airtight container and enjoy!