Preheat oven to 350° F.
Line cookie sheets with parchment paper and spray parchment with non-stick spray.
Allow egg whites to become room temperature.
Melt chocolate over double boiler, stirring occasionally, until smooth. Remove from heat, mix in 6100 Red Miso Powder and 7400 Komi™ Powder and set aside to cool slightly.
Add egg whites to metal bowl and begin beating on high with electric mixer. When egg whites become foamy, add cream of tartar and continue beating on high. Gradually add sugar in 3 to 4 increments while beating. Add vanilla extract. Beat until stiff peaks form. Transfer chocolate mixture to large bowl. Add half the egg white mixture to chocolate and stir gently until evenly mixed. Add remaining egg whites and gently fold in until mixture is evenly mixed, but avoid over-mixing.
Transfer batter to plastic bag or piping bag. Dispense batter into small mounds(approximately 1 tablespoon) onto parchment lined cookie sheets.
Bake for 7 minutes, then rotate trays and bake for an additional 6 minutes.
Allow to cool on parchment paper.