| Heat
the oven to 225º. In a large mixing bowl with the beater attachment
beat the egg whites and salt until stiff peaks form. Slowly
add ½ cup of the sugar and continue to beat. In a separate bowl,
combine the water and vanilla. With the mixer running, slowly
add the water mixture to the egg whites alternately with the
remaining ½ cup sugar.
By hand,
gently fold in the cocoa powder until the batter is smooth.
Gently spoon the mixture into a pastry bag fitted with a fluted
tip.
Pipe
a small portion of the meringue in a circular shape onto the
cookie shape. Bake in the oven for approximately 45 minutes,
or until the meringues are set and gently firm to the touch.
After
20 minutes in the oven, gently press a whole hazelnut on the
top of each meringue.
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