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Chocolate Meringue Cookies From The French Culinary Institute's Salute to Healthy Cooking 1998 
IngredientsDirections 1. Preheat oven to 375 degrees F. 2. Cover 2 baking sheets with parchment paper. 3. Place the egg whites and cream of tartar in a medium bowl. Beat with an electric mixer on medium speed until soft peaks form. Gradually beat in the granulated sugar and beat on high speed until the whites are stiff and shiny. 4. Sift cocoa over the egg whites and gently fold in until just blended.  5. Drop tablespoonfuls of batter, 1 inch apart, on the prepared baking sheets. Bake for 30 to 35 minutes or until the cookies are dry. Carefully peel the cookies from the paper and cool on a wire rack. When cool, sprinkle the cookies with confectioners sugar (if using). Store, covered at room temperature. Yield: 24 cookies This recipe copyright © 1998 The French Culinary Institute's Salute to Healthy Cooking.
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