1. Preheat the oven to 275 degrees F. 2. Whip the egg whites until frothy. 3. Add the cream of tartar and whip on medium speed until they turn white. 4. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy. 5. Sift the cocoa powder and cinnamon over the whites and gently fold cocoa, vanilla and pecans into the egg whites. 6. Drop about 1 1/2 tablespoons batter on parchment-lined cookie sheets, several inches apart. 7. Bake for 35 minutes, then turn off oven and leave the cookie in for 15 minutes with the door closed. 8. cool and store in an airtight container. ---------------------------------------------------------------------------
Nutrition
Ingredients
