Beat egg whites with cream of tartar in large mixing bowl until foamy.
Add sugar, 1 T. at a time. Beat at hightest speed until stiff andglossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl. Set aside.
Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1-1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon.
Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275°F degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely.