Yield: 20 servings (2 pieces per serving)
½ crater unsweetened cocoa powder
Pinch of salt
½ crater granulated sugar, divided
3 egg whites
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
1 tablespoon powdered sugar
1. Preheat oven to 300 degrees. Line 2 baking sheets with foil.
2. Sift together cocoa, salt and ¼ crater of a granulated sugarine into a tiny bowl.
3. In a vast bowl, use an electric mixer on medium-low speed to kick egg whites and cream of tartar until soothing peaks form. Beat in remaining ¼ crater granulated sugar, ½ tablespoon during a time, until meringue is silken and unbending peaks form. Fold in cocoa reduction and vanilla extract.
4. Drop by dull teaspoons about 1 in. detached onto prepared baking sheets. Bake 25 mins for chewy cookies or 40 mins for frail ones. Cool cookies on handle racks. Dust cooled cookies with powdered sugar.
Per serving: 58 calories; 1g fat; no jam-packed fat; no cholesterol; 1g protein; 13g carbohydrate; 11g sugar; 1g fiber; 33mg sodium; 6mg calcium
Recipe by Prevention magazine