Preheat oven to 200ºF. Line 2 baking sheets with foil.
In a large bowl, beat egg whites with an electric mixer until frothy. Add vinegar; beat until soft peaks form. Increase speed to high and gradually add sugar; beat until glossy stiff peaks form. Beat in vanilla.
Remove half of meringue to another bowl; stir in cocoa until blended.
Spoon tablespoons of both meringues onto prepared baking sheets about 1 inch apart each, making about 44 cookies – half vanilla-flavored and half cocoa-flavored. Or you can make marbleized cookies by spooning 1/2 tablespoon of each type of meringue into a mound and then swirling the 2 together with your fingers.
Bake until meringues feel dry and crisp all the way through, about 3 hours. Turn off oven; leave meringues in oven for 1 hour. Transfer baking sheets to wire racks to cool completely. Peel meringues off foil and store in an airtight container. Yields about 2 cookies per serving.
Store leftovers in an airtight container at room temperature.
All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.
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