For 6 meringues:
Preheat the oven to 140 C (120 C if using fan assisted oven).
Whisk the egg whites until they start to form soft peaks. Start gradually adding the sugar while whisking all the time.
Once the sugar has dissolved and the mixture has turned firm, beautifully white and shiny add the sifted cocoa powder. Start gently folding the cocoa powder into the egg mixture moving the spoon from the bottom to the top.
Don’t be tempted to overmix it. It is desirable and visually appealing to still have some white lines left running through the meringues.
Line a flat baking tray with baking parchment and spoon the mixture onto the tray. You should obtain six good sized meringues.
Set in the middle of the preheated oven and bake for about 45 minutes.
Once the meringues are baked, don’t take them out from the oven immediately, instead leave the oven door ajar for the next 35 minutes and let them cool down.
After 35 minutes you can take out the meringues and let them rest.
I like to serve these chocolate meringue swirls with lightly sweetened whipped cream and grated lemon zest.
Also, If they are in season, I add cherries poached in red wine with spices, or cherries in syrup, or even better, fresh cherries straight from a tree.