Family Style Food

1 Preheat oven to 225 (120 C) degrees and arrange an oven rack in the middle of oven. Line 2 baking sheets with parchment paper.
2 Mix together the sugar and cocoa in a bowl.
3 Whip the egg whites, cream of tartar and salt in the bowl of a heavy-duty stand mixer on medium-high speed until soft peaks form, about 1 minute.
4 Gradually sprinkle the sugar mixture into the egg whites at medium-high speed, then continue to beat until the peaks are stiff and glossy, about 2 minutes.
5 Scoop and drop the meringue in small blobs onto the baking sheets 1 inch apart, using (1-½ –inch) cookie scoop or 2 teaspoons. You can also use a pastry bag fitted with a plain round tip with a ½-inch opening.
6 Bake about 1 hour, or until the cookies are no longer tacky, but feel dry and firm to the touch. If necessary, lower the oven temperature to keep them from browning.
7 Turn off the oven, prop the door open and cool the cookies for at least 30 minutes. Peel the cookies off the paper.
8 Spread one cookie with some chocolate hazelnut spread and sandwich with another; repeat until all the cookies are matched. Any odd cookies are the baker’s treat.