Preheat oven to 275°F.

Line a baking sheet with parchment paper.

Beat egg whites in large bowl with electric mixer until frothy. Add salt and beat until soft peaks form. Gradually beat in sugar, 1 to 2 tbsp at a time, until sugar is dissolved and stiff glossy peaks form. Beat in vanilla.

Sift the cocoa powder over the meringue and partially fold in, leaving streaks of white and chocolate.

Pipe or dollop about 2 Tbsp of meringue per kiss onto the parchment paper-lined baking sheet. Bake in preheated oven until firm, about 30 to 35 minutes. Cool completely on wire racks.