In a mixer with a whisk attachment beat the eggs in a clean, dry bowl until foamy. Beat in the salt and cream of tartar. Add the sugar, 1tablespoon at a time, beating at least 30 seconds between additions. When the sugar is added, add the vanilla and beat 8 minutes longer. Meringue should be very stiff.
Shape stems by holding bag at right angle to the baking sheet.
Make the caps by pressing from the top of the bag to press out even rounds of meringue. Put cocoa into a small fine mesh strainer and dust the stems and caps with cocoa. Do not allow to brown. Remove dried meringues from the oven and cool. If tops of stems are pointed cut straight with a sharp serrated knife.