Recipe - Cocoa Meringue Kisses

One half cup Sugar
One fourth cup Unsweetened cocoa powder
1 pn Salt
3 lg Egg whites
1/8 teaspoon Cream of tartar
1 tablespoon 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 One fourth 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 One fourth cup sugar, One half tablespoon at a time, and beat until
mediumfirm 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. From Bon Appetit, June 1997 Cooking For Health Section Posted
to TNT Prodigy's Recipe Exchange Newsletter by GOURMETGREETINGS
GOURMETGREETINGS@Prodigy.Net on Aug 15, 1997