1/2 c. sugar, divided
1/4 c. ground almonds
1 tbsp. unsweetened cocoa
1 tsp. cornstarch
2 egg whites
1/8 tsp. cream of tartar
1/2 tsp. vanilla or 1/4 tsp. almond extract

Preheat oven to 250°F. Spray a foil-lined baking sheet with nonstick spray. In a small bowl, mix 2 tablespoons of the sugar with almonds, cocoa and cornstarch. In a bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form. Gradually add flavoring and remaining sugar. Beat until stiff and shiny. Gently fold cocoa mixture into meringue.

Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds. Leave about 2-inches between each mound. This mixture could also be piped through a large pastry bag fitted with a large star tube.

Bake at 250°F for about 40 minutes. Cookies should be dry and slightly browned. Cool completely. Store in a tightly covered container.