3 egg whites
1/4 tsp cream of tartar
3/4 c white sugar
3 Tb cocoa

Beat egg whites with cream of tartar in large mixing bowl until foamy. Add sugar, one tablespoon at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 cup meringue to small mixing bowl; set aside.

Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon.

Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely.

Makes about 3 dozen cookies.