Chocolate Meringue Cookies

1  cup		egg whites, room temperature
1/4  teaspoon		salt
1/4  teaspoon		cream of tartar
1-1/2  teaspoons		1 /2 teaspoons pure vanilla extract
1/4  cup		unsweetened chocolate cocoa
1/2  cup		granulated sugar
1  teaspoon		unsweetened cocoa powder
1/8  teaspoon		ground cinnamon

Tip: For nutritional information on all the ingredients in Chocolate Meringue Cookies just click on each ingredient name. Then adjust the serving size for any Chocolate Meringue Cookies ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 250 degrees F. Line cookie sheets with parchment paper or use the Silicone Baking Mats to prevent the cookies from sticking.

In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.

In a large bowl using your electric mixer, beat egg whites until foamy/frothy. Check out How To Make A Perfect Meringue. While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add the cocoa/sugar mixture (1 tablespoons at a time) while continuing beating until the egg whites are stiff and glossy.

Drop batter by tablespoonfuls onto prepared baking sheets (1-inch apart).

In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.

Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.

Yields 50 cookies.