1. Heat the oven to 120°C, fan forced.
2. Place the egg whites, cream of tartar and sugar into a heatproof glass bowl over a saucepan of simmering water and whisk until the mixture reaches 60°C.
3. Remove from the heat and transfer into a clean bowl, then whisk to firm peaks.
4. Gently fold in the sieved cocoa powder (A), careful not to deflate the meringue.
5. Transfer the meringue into a piping bag fitted with a 13mm star piping nozzle.
6. Insert a 200mm lollipop stick into the piping nozzle until there approximately 1 quarter of the stick remaining on the outside of the nozzle.
7. Pipe dollops of the meringue while pulling the stick out.
8. Repeat the piping process until you have created 16 meringue lollipops.
9. Place onto a lined baking tray with approximately 20mm in between each lollipop.
10. Sieve the cocoa powder (B) over the meringue until lightly coated.
11. Bake in the pre-heated oven for 1 hour.

Note:    Store in an airtight container at room temperature for up to 2 weeks.