3 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 cups confectioners' sugar
1/2 cup unsweetened cocoa
1 ounce semisweet chocolate, finely chopped
In medium-size bowl, beat egg whites until foamy. Add cream of tartar and salt; beat to soft peaks. Beat in sugar gradually, beating until mixture forms stiff, shiny peaks. Fold in cocoa; fold in chopped chocolate. Drop mixture by tablespoons onto parchment or foil-lined cookie sheets. Bake at 300 degrees F until cookies feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.
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Makes 24 cookies.
Per serving: 43 calories; 0.5 g fat (0 g saturated fat; 11 percent calories from fat); 9.1 g carbohydrates; 0 mg cholesterol; 29 mg sodium; 0.8 g protein
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