Recipe - Chocolate Pecan Kisses

3 Egg whites
One fourth teaspoon Cream of tartar
Three fourths cup Granulated sugar
One half cup Finely chopped pecans or
walnuts
One fourth cup Sifted unsweetened cocoa
powder
One half teaspoon Vanilla
1 pn Salt

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 One half inch tip. Pipe 1
inch kisses, about 1One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini