5 large egg whites 1/4 cup unsweetened cocoa 2 T sugar 1 1/2 t vanilla extract 1/8 t salt 1/2 cup sugar 1 t unsweetened cocoa 1/8 t cinnamon
Preheat oven to 225. Cover 2 cookie 2 with parchment paper; set aside. Combine 1 egg white, 1/4 cup of cocoa, 2 T sugar, and extract in a large bowl. Beat the remaining 4 egg whites and salt with an electric mixer just until soft peaks form; add the remaining 1/2 cup of sugar, 1 T at a time while beating, until the egg whites are stiff and glossy. Fold the egg whites into the chocolate mixture in 3 batches. Fill a pastry bag with the mixture and pipe out the cookies onto the cookies sheets. Each cookie should be about 1 inch wide. Bake 1 hour and 15 minutes until dried texture. Mix the remaining 1 t of cocoa and cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter. Let cool.