Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the granulated sugar, continuing to beat until stiff peaks form.
Gently fold in cocoa powder and vanilla extract until just combined.
If desired, fold in chocolate chips.
Drop tablespoon-sized dollops of meringue onto the prepared baking sheet, spacing them apart.
Bake for about 90 minutes or until dry and crisp.
Turn off the oven and let the cookies cool inside for another hour.
Enjoy your hot cocoa meringue cookies with a warm drink!

Store cooled meringues in an airtight container at room temperature to keep them crisp. Avoid refrigeration to maintain crunch.