3 egg whites, room temperature
1/4 tsp. cream of tartar
6 tbsp. sugar
1/4 c. cocoa
2 tsp. almond extract
1 c. crumbled, shredded wheat biscuits

Preheat oven to 275 degrees.

Combine egg whites with cream of tartar in medium bowl. Beat on high until stiff. Gradually add 3 tablespoons sugar. Beat until stiff peaks form.

Mix remaining sugar with cocoa. Gently fold into egg whites. Fold in almond extract and shredded wheat.

Drop by teaspoons onto ungreased cookie sheet. Bake at 275 degrees for 45 minutes or until dry and set.

About 30 cookies, teaspoon size.