Dark Chocolate Meringues

¼ cup Hershey's Special Dark Cocoa powder

¼ cup powdered sugar

3 large egg whites

¼ teaspoon cream of tartar

2/3 cup sugar

Heat oven to 220 degrees. Line baking sheet with parchment or waxed paper; set aside.

Sift cocoa powder and powdered sugar together into small bowl; set aside.

In large bowl, beat egg whites on medium speed until frothy; about 1 minute. Add cream of tartar and beat on medium-high speed for 2 minutes until soft peaks forms.

Add sugar, 1 tablespoon at a time, to whites, beating on medium-high speed until all sugar is added and stiff peaks form; about 2 to 3 minutes.

Add half of the cocoa mixture and beat on medium speed 30 seconds. Gently scrape bowl. Repeat with remaining cocoa mixture. Increase speed to high and beat meringue 30 seconds until smooth and light. Scrape bowl well.

Spoon or pipe meringue onto baking pan in 1½ tablespoon mounds or desired shapes and bake 1½ hours. Turn off heat and leave meringues in oven for 2 hours to dry. Store tightly covered.

Makes 24 medium cookies.

Baker's hint: For a milder chocolate taste, use regular cocoa powder in place of the dark variety.

Nutrition values per cookie: 31 calories, trace amount fat (trace amount saturated), 7 g carbohydrates, 1 g protein, trace amount fiber, 0 cholesterol, 7 mg sodium.