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
<GOURMETGREETINGS@Prodigy.Net> on Aug 15, 1997
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