Title: Cocoa meringue kisses
 Categories: None
      Yield: 40 Servings
 
    1/2 c  Sugar
    1/4 c  Unsweetened cocoa powder
      1 pn Salt
      3 lg Egg whites
    1/8 ts Cream of tartar
      1 tb Powdered sugar
 
  If you want crisp cookies, serve these on the same day they're made;
  they soften even when stored in an airtight container.
  
  Preheat oven to 300F. 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. Cook
  cookies on baking sheets. Sift powdered sugar over cookies.
  
  Per cookie: 14 calories, 0.5 g. total fat; 0.5 g. saturated fat, 0 g.
  cholesterol.