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Ingredients
- 4 egg whites
- 1/4 tsp. cream of tartar
- 3/4 c. sugar
- 1/2 tsp. almond extract
- 1 (6 oz.) pkg. semisweet chocolate chips, (1 cup)
- 1 c. finely chopped pecans
Preparation
Step 1
Beat egg whites and cream of tartar in a large mixing bowl at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tb. at a time, beating until stiff peaks form. Stir in almond extract. Spoon mixture into a decorating bag fitted with a large round tip. Pipe into chocolate kiss shapes, onto greased and floured cookie sheets. Bake at 200 degrees for 2 hours. Turn oven off, and leave meringues in oven overnight. Melt chocolate morsels in a heavy saucepan over low heat. Dip bottom of meringues in chocolate; dip chocolate-covered bottom in pecans. cool on waxed paper.
Note: Meringues may be piped using a large heavy-duty, ziploc bag. Spoon mixture into bag; snip 1/2" off corner of bag, and follow directions.