2 lg. egg whites
1/8 tsp. cream of tartar
1/2 c. sugar
3 tbsp. cocoa
1/2 tsp. vanilla
1/4 c. ground almonds

Line 2 large cookie sheets with wax paper, then spray lightly with regular cooking spray. Beat egg whites and cream of tartar until stiff peaks form. Add 1 tablespoon sugar at a time, beating well after each addition. Add cocoa, vanilla; beat well. Fold in nuts.

Drop meringue by tablespoons onto prepared cookie sheets. Bake 20 minutes until crisp on the outside. Cool on cookie sheet on wire rack for 10 minutes. Remove meringue from wax paper while warm and cool on wire rack. Store in airtight container. Makes 32.