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. From Bon Appetit, June 1997 Cooking For Health Section Posted
to TNT - Prodigy's Recipe Exchange Newsletter by GOURMETGREETINGS
on Aug 15, 1997