4 egg whites, room temp.
1 tsp. vanilla
1/8 tsp. cream of tartar
1 c. sugar
1/2 c. cocoa
Pinch salt
1 c. finely chopped almonds (blanched almonds)
Whole almonds

Beat egg whites with vanilla, cream of tartar and salt until soft peaks form. Beat in sugar, 1 tablespoon at a time. Reserving 2 tablespoons sugar with cocoa in a sifter. Sift on top of meringue. Carefully fold in cocoa mixture, then fold in chopped nuts. Drop by tablespoon onto baking sheet that has been lined with foil. Place an almond on top of each meringue.

Bake in a 200 degree (or less) oven about 1 1/2 hours or until meringues are firm and lift easily from foil.

Remove from oven and cool on baking sheet. Store lightly covered in a dry place.