Recipe: COCOA MERINGUES

2/3 cup sugar
3 tbs unsweetened cocoa powder
Pinch cinnamon
4 egg whites, room temp
1/4 tsp cream of tartar
2 squares 1 oz each semisweet chocolate, chopped

Heat oven to 250 degrees. Line 2 baking sheets with foil. In a bowl, whisk together sugar, cocoa and cinnamon. Place egg whites into another bowl. Add the cream of tartar. Begin beating egg whites until foamy, add sugar mixture, then beat until medium stiff peaks form. Transfer mixture to a pastry bag fitted with a large star tip. Pipe onto baking sheets. Bake 1 hour 15 min. DO NOT OPEN OVEN DOOR OR MERINGUES MAY COLLAPSE. Turn off oven, let meringues sit in oven 1/2 hour, then remove baking sheets from oven. Remove cookies to cool completely. Place semisweet chocolate in a microwave bowl. Microwave 1 min. then stir until smooth. Transfer to a plastic bag. Snip off a corner. Transfer meringues to a sheet of wax paper. Drizzle with melted chocolate. Let dry completely.

SERVE IMMEDIATELY OR STORE IN AIRTIGHT CONTAINER AT ROOM TEMP.

Makes 3 1/2 dozen cookies.