I made a very nice stiff batch of meringue for meringue cookies. I piped half of the batch on the cookie sheet and they looked wonderful (or at least they were nicely stiff, and I need to practice my piping). For the second half, I wanted chocolate, so I added Hershey's (dark) cocoa powder. I didn't measure the cocoa powder. As I whisked it in, the batch ( that had been wonderful) turned very runny. I tried adding more sugar in hopes of reviving it, but to no avail. So from the same batch I had nice white curly kisses and flat chocolate blobs.
Was it the amount of cocoa powder?
Was it the fact that it was dark cocoa?
Was it the timing -- don't try to add something after it had been sitting about 10 minutes?
I thought I finally got the consistency just right with the first half of the batch. --If only I had been satisfied with just vanilla... Help?