3 egg whites

2/3 cup sugar

1/4 tsp cream of tartar

2 Tbs baking cocoa powder

44 chocolate morsels (optional)

 

Pre-heat oven to 225 degrees.

 

Line cookie sheets with wax paper.

 

Beat egg whites, cocoa powder, and cream of tartar until mixture begins to get fluffy.

Gradually add sugar and continue to beat until peaks are stiff (about 8-10 minutes).

 

Fill a plastic storage bag (like Ziploc) with the meringue.

Snip off the corner and use this as a pastry bag.

 

Squeeze out the meringue onto prepared cookie sheets.

(Yield is about 44 1.5-inch cookies).

 

Top each cookie with one chocolate morsel (optional).

Put cookies into oven and bake for 1 hour and 45 minutes.

Turn off oven and let cookies stay in oven for another 30 minutes.

 

Store in air-tight container.

 

This entire recipe is 11 points. It will make about 44 cookies.

 

Therefore 4 cookies = 1 point