1/2 cup sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
3 large egg whites
1/8 teaspoon cream of tartar
2 tablespoon powdered sugar

Instructions:

Preheat oven to 300?F.

Line 2 heavy large baking sheets with foil or parchment paper.

Sift 1/4 cup sugar, cocoa and salt into small bowl. 

Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. 

Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. 

Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.

Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. 

For chewy soft cookies, bake meringues 25 minutes.

For drier, crisper cookies, bake meringues 40 minutes. 

Cool cookies on baking sheets. Sift powdered sugar over cookies.

Serves: 40

Nutrition Facts:
Serving: 1
Calories:14
Fat: 0 g, 
Cholesterol:  mg, 
Sodium:8 mg
Carbohydrates:3 g

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