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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