Cocoa Meringue Cookies

1. Preheat oven to 250 °F (120 °C). Line cookie sheets with parchment paper. 2. Beat egg whites, salt, and cream of tartar until frothy. Add vanilla extract. 3. Mix together cocoa and sugar. Beat into egg white mixture a spoonful at a time, and continue beating until the mixture forms stiff peaks. 4. Drop by teaspoonfuls about an inch apart onto parchment-covered cookie sheets. You should get about 50 cookies. If desired you can dust them with a little bit of cocoa, powdered sugar, and/or cinnamon. 5. Bake for 90 minutes, then turn off the oven, open the door, and allow cookies to cool. Store in an airtight container.