Cocoa-dusted meringues (meringhe con cacao)

These are delightfully simple to make. For years, I have been making meringues by warming the sugar in the oven first and then whipping it into the egg whites until it falls to room temperature – which all in all, is a laborious process. This method is my chef friend’s way of making meringue: you just add the sugar to the glossy whipped egg whites and then bake.