Combine one tablespoon of sugar with the cocoa in a small dish and set aside.
In a medium bowl, beat the egg whites until they are very stiff. (For best results, use room temperature egg whites and make sure your beaters and bowl are very clean.)
Add 6 tablespoons of sugar to the beaten egg whites, one tablespoon at a time, beating well between each addition.
Add the sugar/cocoa mixture. Beat until the meringue is very stiff.
Using a pastry bag with a round decorating tip (like a Wilton #9 or #10) or in a plastic zipper bag with the tip cut off, pipe a flat circle on the parchment and then pipe around it, bringing up the sides to make the shape of a bird’s nest.
Bake for one hour. Check the meringues, and if they still feel soft, turn the oven off and put the meringues back in for 15 minutes.
Slide the parchment paper and nests onto a rack and allow the meringues to cool completely.
Courtesy of Mom Foodie - Meringue Birds & Nests (Nests) find it at https://momfoodie.com/meringue-birds-nests/