3 egg whites
1/2 tsp. cream of tartar
3/4 c. fine granulated sugar
2 tbsp. cocoa

Beat egg whites until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar. Fold in cocoa one tablespoon at a time. Use a teaspoon to drop level spoonfuls of meringue mixture on nonstick cookie sheet (or cookie sheet lightly greased with butter). Bake in a slow oven (275 degrees) for 20 minutes. Let cool slightly before removing. Store in a dry place.