meringue kisses

Ingredients:
3 eggs whites
1 tsp vanilla or almond extract (mint is good too)
1/4 tsp cream of tarter
Dash of salt
44 kisses
Food coloring (optional)

Directions:
In a mixing bowl, beat egg whites, vanilla/mint/almond extract, cream of tarter and salt; on medium speed until soft peaks form. Gradually add sugar, 2 Tblsp at a time, beating on high until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in food coloring.
Drop by rounded Tblsp 1 1/2 inches apart onto lightly greased baking sheets. Press chocolate kiss into the center of each cookie and cover it with meringue using a knife.
Bake at 275 degrees for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. Store in an airtight container.
From the Taste of Home Ultimate Cookie Collection

(Instead of using spoons and knives to drop the meringue, I use a pastry bag with a large star tip. In my opinion it works much better and is much less messy than using utensils.)