Line baking sheets with silicon mat or parchment paper.
In a clean, dry, and heat proof bowl, place eggs and sugar. Set aside.
In a saucepan, place water and set to boil.
Remove from heat. Take the bowl containing eggs and sugar and set over, but not touching, simmering water in a saucepan.
Whisk continuously until the sugar is dissolved then remove from the top of the saucepan.
Transfer the eggs and sugar mixture in a mixing bowl. Add the mint extract (if you are using one).
Beat on high until stiff and glossy (about 5-6 minutes).
Sift the cocoa powder on top and sprinkle chopped chocolate.
Gently fold into the meringue mixture with a spatula just until combined.
Drop even amounts onto prepared baking sheets about 1-2 inches apart. You can use a small ice cream scoop or just your ordinary teaspoon.
Bake for 9 minutes. Rotate the pan and bake for another 9 minutes or until the meringues are fluffy, slightly browned, and full of cracks (although some of my meringues didn’t have any cracks on them).
Leave the cookies on the parchment paper or silicon mat and allow to cool on wire racks. ( I made the mistake of trying to remove them when they weren’t completely cooled and it was a disaster).
Makes approximately 80 bite-sized meringues (if you used a teaspoon to drop them on the baking sheet).
Keep in a well sealed container.