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3 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
2 C. confectioners' sugar
1/2 C. unsweetened cocoa
1 oz. semisweet chocolate, finely chopped
In medium-size bowl, beat egg whites until foamy. Add cream of tartar
and salt; beat to soft peaks.
Beat in sugar gradually, beating until mixture forms stiff, shiny peaks. Fold in cocoa; fold in chopped chocolate.
Drop mixture by tablespoons onto parchment or foil-lined cookie sheets. Bake at 300 degrees F until cookies feel crisp when touched, 20 to 25 minutes. Cool in pans on wire racks.
Recipe yields 24 cookies.