Chocolate-Chip Meringue Cookies

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup sugar
• 3 tablespoons unsweetened cocoa
• 3 tablespoons semisweet chocolate minichips

1. Preheat oven to 300u0b0.
2. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; fold in. Fold in minichips.
3. Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300u0b0 for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
4. These cookies are lighter than traditional chocolate-chip cookies because they are made primarily with egg whites and not grains. They are also lower in fat and calories.

egg whites, cream of tartar, salt, sugar, unsweetened cocoa, chocolate minichips

Taken from www.myrecipes.com/recipe/chocolate-chip-meringue-cookies (may not work)