Beat eggs at high speed with double beater, adding in the cream of tartar at the beginning. When they begin to stiffen, add in the sugar (or Splenda substitute) very slowly. When peaked, you're ready. If you don't have an insulated pan, then double up your baking sheets so the bottoms of the Kisses won't burn. Spritz your baking pan very lightly, wiping it with a towel to make sure the oil is thin and evenly spread.

Spoon a little egg white in 15 to 16 locations on the baking sheet. Set a Hershey Kiss onto each one. Next, spoon over each Hershey Kiss (or use a decorator's sqeeze) enough of the beaten white to form a cone. You should be able to get 15 per large cookie sheet. Once the Kiss is on the original dropping, cover with another half tablespoon of batter. Bake at 300 degrees for 20 minutes. They will turn a light golden brown.