3 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup granulated sugar
3 tablespoons unsweetened cocoa
3 tablespoons semisweet chocolate mini chips

Preheat oven to 300 degrees F. Cover a baking sheet with parchment paper.

Beat egg whites, cream of tartar and salt at high speed of mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form.

Sift cocoa over egg white mixture and fold in. Fold in chocolate chips. Drop batter by level tablespoonsful onto prepared baking sheet. Bake for 40 minutes or until crisp.

Cool on pan on a wire rack.

Repeat procedure with remaining batter, reusing parchment paper. Store in airtight container.

Yield: 4 dozen