These cookies sound so good.  I think I’ve had the crispy version before, and they were delicious!  Let me know if you make them and which you prefer, the soft & chewy ones or the crispy ones.  Here’s the recipe:

INGREDIENTS:

• 1/2 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 1/2 cup sugar, divided
• 3 large egg whites
• 1/8 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar (confectioners’ sugar)

DIRECTIONS:  Line 2 baking sheets with foil.  Sift together cocoa, salt, and 1/4 cup sugar in a small bowl.  In a large bowl, beat egg whites and cream of tartar at medium-low speed until soft peaks form.  Beat in remaining 1/4 cup sugar, 1/2 tablespoon at a time until the meringue is glossy and stiff peaks form.  Fold in cocoa mixture and vanilla extract.  Drop by rounded teaspoonfuls one inch apart onto foil-lined baking sheets.  Bake for 25 minutes at 300 degrees (preheated oven).  This will make soft & chewy cookies.  If you prefer crisp cookies, bake for 40 minutes.  After they have cooled, dust cookies with powdered sugar.

Makes 24 cookies.  Each cookie has 25 calories, 1 gr protein, 6 gr carbs, 0 gr fat, 0 mg cholesterol, 0.5 gr fiber, 13 mg sodium.