Beat the egg whites until stiff, then gradually add the sugar and cocoa.

Butter a muffin pan thoroughly; fill 3/4 full with meringue. Put in a cold oven, and turn the heat to 250-degrees. Bake for one hour. Remove from oven and cool in the pan for ten minutes.

Run a sharp knife around them and turn out. Tops should be crisp, bottoms chewy. Frost them or not. Cut off the tops of each muffin and fill it with gluten-free ice cream, fruit and/or whipped cream, or whatever else you enjoy!