Chocolate Pecan Kisses
Ingredients| 3 egg whites |
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Beat egg whites with cream of tartar until soft peaks form. Gradually
beat in sugar until stiff glossy peaks form. Fold in pecans, cocoa
powder, vanilla and salt. Spoon into pastry bag fitted with 1/2 inch
tip. Pipe 1 inch kisses, about 1-1/2 inches apart, onto lightly
greased baking sheets. Bake in 250F oven for about 45 minutes or
until outside is firm but inside slightly soft. Let cool on racks.
Store at room temperature, covered with plastic wrap, for up to 5
days. Makes about 44 cookies.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
Servings: 44
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