Triple Chocolate Kisses

• 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

1. Place egg whites in a bowl; let stand at room temperature for 30 minutes.
2. 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.
3. Insert a medium open-star tip in a pastry or plastic bag. Fill with the meringue. On lightly greased
4. , pipe forty-two 1-in. circles.
5. 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.
6. Bake at 325u0b0 for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool. Store in an air-tight container.

egg whites, cream of tartar, almond extract, sugar, semisweet chocolate, milk, baking cocoa

Taken from www.tasteofhome.com/recipes/triple-chocolate-kisses/ (may not work)