CHOCOLATE CLOUDS

3 egg whites
1/8 teaspoon cream of tartar
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons Hershey's unsweetened cocoa powder
2 cups (one 12-ounce package) Hershey's semi-sweet chocolate chips

Preheat oven to 300 degrees F. Cover cookie sheet with parchment paper or foil.

Beat egg whites and cream of tartar in large bowl at the mixer's high speed until soft peaks form. Gradually add sugar and vanilla, beating well after each addition, until stiff peaks hold, sugar is dissolved and mixture is glossy. Sift cocoa powder onto egg-white mixture; gently fold until it's just combined. Fold in chocolate chips. Drop mixture by heaping tablespoons onto prepared cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; peel paper from cookies. Cool completely on wire rack. Store, covered, at room temperature.

Yields 30 cookies
Source: The Hershey's Kitchens