Combine egg whites, vanilla, salt and cream of tartar in bowl. Beat until soft peaks form. Add sugar gradually, beating constantly until stiff peaks form. Fold in cocoa, gently, do not beat. Fold in morsels. Drop by heaping tablespoonfuls onto foil-lined cookie sheets. Bake a 250ºF. for 1 hour. Let stand for 5 minutes. Remove from foil and cool. Yield 36 meringues. Low in calories, fat and cholesterol.