Begin by whipping the egg whites and the vanilla together.

Continue to whip the egg whites until they get very fluffy and form soft peaks.

Slowly add in the cocoa and the sugar and continue to whip together. Try not to over-whip. Turn off your mixer as soon as all of the ingredients have incorporated.

Drop by spoonful on a greased cookie sheet. I’ve used a plastic bag to drop mine on the sheet to make a little extra pattern in the cookies. You can also just use a spoon and make a large dollop. Bake at 300F for 30-35 minutes. Do not remove them from the oven earlier or they will deflate. If you make 2 trays of cookies as shown here, be sure and switch the trays so that each will be able to spend time on the bottom of the oven.

After you take them out of the oven and let them cool a bit. Enjoy them!