Chocolate Meringues 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. makes about 4-1/2 dozen

Ingredients 

1/4 cup unsweetened

Dutch-process cocoa powder

Swiss Meringue (recipe follows)

Method

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

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.

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 makes 4 cups

4 large egg whites

1 cup sugar

Pinch of cream of tartar

1/2 teaspoon pure vanilla extract

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.