Preparation / Directions:
Preheat oven to 275oF. Spray baking sheet with nonstick cooking spray.
In medium bowl, combine egg whites, cream of tartar and salt; with electric mixer on high speed, beat mixture until soft peaks form. Set aside. In small saucepan, combine sugar and 1/4 cup water; bring liquid to a boil. Reduce heat to medium; cook, covered, 30 seconds. Remove cover; cook 2-3 minutes longer, until soft ball stage (238oF on candy thermometer).
With electric mixer on high speed, slowly pour sugar mixture into egg white mixture; continue beating until mixture is stiff and glossy. Beat in vanilla and almond extracts.
In small bowl, combine almonds, 2 tablespoons of the cocoa and the cinnamon; fold into egg white mixture
. Drop egg white mixture by heaping teaspoonsful onto prepared baking sheet, making 28 meringues; bake 1 1/2 hours, until outsides of meringues are firm. With spatula, transfer meringues to wire rack. Sift remaining 1 teaspoon cocoa through fine sieve over meringues; let cool.
Note: Intensely chocolatey, these little confections are delicious with a foamy cup of Cafe de Olla or tea.