Preheat the oven to 400 degrees

Line your baking sheets with parchment paper or in my case I used aluminum foil and spray. They will stick so you need something. You will also want to use a liner so you can remove them from the hot sheets fast or they will continue to cook.

Add the almonds, powder sugar, and cocoa powder to a food processor or blender. I actually found my bullet worked just as good as my food processor. To make sure there are no lumps, sift the grinded mixture and then process any remaining bits.

Set the almond mixture aside and return to the egg whites. Add a pinch of salt and start to beat on medium-high until soft peaks form like this...

Now sprinkle in the 2 teaspoon of granulated sugar and beat the crap out of it until stiff peaks form like this...

Now place the batter into a piping bag or in my case a large ziplock. If you are having trouble transferring it use the bowl method. Line a bowl with the bag like you would a garbage can...

Then simply pour in.

Unroll the bag from the bowl and seal. Snip the edge of the bag and pipe drips of the batter onto the cookie sheets. About and inch each and an inch apart.

Bake for 6-8 minutes.

When you take them out of the oven, simply pick up the parchment/foil from the sheet and let the cookies cool.