A while ago did a post on Meringues. This is a revision of the same recipe.
I had some left over egg whites, which had been frozen. I defrosted them again to use for meringues. Egg whites are easy to freeze and save for a later use. Just make sure that they are at room temperature for meringues.
I wanted to add a new twist to these so I added cocoa to half of the meringes. It did go a bit more watery (flat), but they cooked fine.
And the final outcome?
I would definetly make these again with cocoa. Cocoa is a good idea.