Spread nuts on baking sheet. Bake at 180°C 8-10 minutes or until lightly browned. Transfer to clean tea towel and rub until most of the skins are
removed. Discard skins. In mini-chopper or food processor, finely chop nuts.
Add cocoa and blend.
In large mixer bowl, beat liquid egg whites, salt and cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff, shiny peaks
form. Sprinkle with nut mixture; fold in gently.
Line baking sheets with parchment or wax paper. Drop spoonfuls of mixture onto sheets (or press through piping bag). Bake at 180°C 15-18 minutes or until dry to the touch and crisp on the bottom.
