Loaded with a big cocoa flavor, these bonbons are surprisingly small in stature, each just larger than a quarter. This is a good cookie to bake in a pinch because it’s likely you’ll have the few ingredients on hand. But be aware that the cookies need about 2 hours in the oven.

　　

Ingredients

makes about 4 1/2 dozen

　　1/4 cup unsweetened Dutch-process cocoa powder

　　Swiss Meringue (recipe follows)

　　

SWISS MERINGUE

4 large egg whites

　　1 cup sugar

　　Pinch of cream of tartar

　　1/2 teaspoon pure vanilla extract

　　(makes 4 cups)

　　

Step 1

Preheat oven to 175°F. Sift cocoa powder over meringue, and fold so that streaks of cocoa remain.

　　

Step 2

Transfer to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #825). Pipe 1 1/4-inch cookies onto baking sheets lined with parchment paper, spacing about 1 inch apart.

　　

Step 3

Bake cookies until they can be lifted off parchment easily, about 2 hours. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

　　

SWISS MERINGUE

Step 4

Put egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch, 3 to 3 1/2 minutes. Transfer bowl to electric mixer fitted with the whisk attachment; beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, about 10 minutes. Add vanilla; mix until combined. Use immediately.

　　Martha Stewart's Cookies