3 egg whites
1/2 tsp. cream of tartar
1 c. Super Fine sugar
2 tbsp. cocoa powder

Beat egg whites in a small bowl with mixer at high speed until foamy. Add cream of tartar. Beat well until soft peaks form. Beat in sugar, 1 teaspoon at a time. Fold in cocoa 1 tablespoon at a time. Drop by teaspoon 2 inches apart on non-stick cookie sheet.

Bake at 275 degrees for 20 minutes. Cool slightly before removing. Store in dry place.