How to make Cocoa Meringue Kisses:

• Position rack in upper third of oven and preheat to 325 °F. Prepare 2 non stick baking sheet or lightly oil 2 baking sheets.
• Beat egg whites at medium speed until foamy. Add cream of tartar and continue beating until soft peaks form.
• Add 1/4 cup of the sugar, a tablespoon at a time, and beat until egg whites are stiff and shiny but not dry.
• Sift cocoa, cornstarch and remaining 1/4 cup sugar together. Sprinkle half of the mixture over egg whites. With rubber spatula, gently fold in just until blended. Repeat, folding in remaining cocoa mixture, then add pecans.
• Spoon mixture into pastry bag fitted with 1/2 inch star tip. Pipe 1 to 1 1/4 inch rounds onto prepared sheets (or drop by teaspoonfuls).
• Bake until set, about 35 minutes. Cool slightly. With spatula, gently transfer meringue kisses to wire racks to cool completely. (Maybe prepared a day ahead) Store airtight at room temperature. Make 60 meringue kisses.