3 large egg whites
1/4 tsp cream of tartar
1/8 tsp salt
Increase speed to high and beat until the egg whites just begin to form soft peaks. Gradually add, beating until well combined:
3/4 c sugar
3 Tbsp cocoa
Reduce speed to low and add:
3/4 tsp vanilla
Beat until the meringue is glossy and stands in very stiff peaks. Using a pastry bag fitted with a 1/2 in open star tip of a heavy-duty zipper topped bag with a corner snipped off, pipe the batter into 1 1/4 in kisses about 1 inch apart on the cookie sheets. Bake for 45 minutes rotating the sheets halfway through baking. Turn off heat and let the cookies stand in the oven for 30 minutes or until cooled.
I made these this past week and they were good. The recipe is from The Joy of Baking.
