Beat egg whites in a small bowl of mixer at high speed until foamy;
add cream of tartar & beat until egg whites hold soft peaks when beaters
are lifted.
Beat in sugar, 1 tablespoon at a time (sprinkle sugar over
whites while beating).
When all sugar has been added & mixture holds stiff peaks but is still glossy, gently fold in sifted cocoa, 1 tablespoon at a time. (Do not beat meringue after stiff peaks are formed)
Spoon kisses by scant teaspoonfuls onto an ungreased non-stick
baking sheet 1 inch apart.
Bake in preheated 275 degree oven for 20 minutes or until kisses are dry to the touch.
Cool on pan before removing.
When completely cool, store in a dry, airtight cookie tin.
These melt in your mouth
Yields about 9 dozen kisses
Nutritional Information Calories...8. cholest...0
Sodium...1 mg....Carb..2 gr
Fat...0 Exchanges per serving of 1 to 3 cookies free exchange, 7
cookies = 1 fruit.
