| 1 | Beat egg whites with cream of tartar in large mixing bowl until foamy. |
| 2 | Add sugar, 1 t. at a time. |
| 3 | Beat at hightest speed until stiff and glossy. |
| 4 | Do not underbeat. |
| 5 | Remove ?c. meringue to small mixing bowl; set aside. |
| 6 | Stir cocoa into meringue in large mixing bowl until thoroughly combined. |
| 7 | Drop cocoa flavored meringue by level measuring tablespoon, about 1 ?inches apart, onto aluminum foil lined baking sheets. |
| 8 | Make small indentation in center of each with top of teaspoon. |
| 9 | Spoon ?teaspoon reserved plain meringue into each indentation. |
| 10 | Bake at 275 °F for 25 minutes. |
| 11 | Turn off oven; leave meringues in oven with door closed for 1 hour. |
| 12 | Remove from oven. |
| 13 | Cool completely. |
| 14 | Makes about 3 dozen cookies. |
| 15 | 18.6 calories, .1 g fat, 2.7% calories from fat |
