3 Egg whites
1/4 ts Cream of tartar
3/4 c Sugar
3 tb Cocoa
1. Beat egg whites with cream of tartar in large mixing bowl until
foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and
glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly
combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small
indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation.
Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.
18.6 calories, .1 g fat, 2.7% calories from fat
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