Heart-shaped Meringue Kisses
Preheat oven to 275 degrees. Line a cookie sheet with parchment paper.
Using the whisk attachment on your mixer, beat 4 egg whites until bubbly and beginning to foam. Add 1/4 teaspoon of cream of tartar and beat until very stiff and glossy. While whisking, slowly pour one cup of white granulated sugar and 1 Tablespoon Valrhona cocoa powder into the bowl until mixed.
Put batter into a gallon-size ziploc bag. Squeeze contents into one corner and fold bag so that it can be a "piping bag" for you. Trim off 1/4 inch of corner and squeeze batter in a small "V" shaped onto parchment-lined cookie sheet. Bake for 20 minutes at 275, then raise oven temperature to 300 and bake for approximately 10-20 minutes more. (Some meringue recipes call for baking at 175 degrees for 1 hour and 40 minutes, but my timing and temp works for me.) I bake one sheet at a time to avoid burning. Cookies should be dry and a little chewy on the bottom.
The Twelve Days of Valentines Day
Day 3: Bake heart-shaped cookies and eat them all week.