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Categories:Viewed: 58 - Published at: 8 years ago
Ingredients
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 1 ounce semisweet chocolate, grated
- 42 milk chocolate kisses
- Baking cocoa
Method
- Place egg whites in a bowl; let stand at room temperature for 30 minutes.
- Add cream of tartar and extract; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in grated chocolate.
- Insert a medium open-star tip in a pastry or plastic bag. Fill with the meringue. On lightly greased
- , pipe forty-two 1-in. circles.
- Press a chocolate kiss into the center of each. Pipe meringue around each kiss in continuous circles from the base to the top until kiss is completely covered. Dust with cocoa.
- Bake at 325° for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool. Store in an air-tight container.
