Almond Chocolate Meringue Kisses

Ingredients:
1/2 cup sugar
3 egg whites, well beaten
1/4 teaspoon cream of tartar (for egg beating)
1 teaspoon almond extract (trace)
30 Hershey Kisses with or without almonds (or sugarless drops)


Directions:
Preheat oven to 300 degrees.

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. You don't want the bottoms of the Kisses to 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.

Nutritional Information (with Hershey Kisses):
Calories: 60.9
Calories: 60.9
Protein: 1.4g
Carbohydrate: 7g
Dietary Fiber: .54g
Total Fat: 3.3g
Saturated Fat: 1g
Cholesterol: 1.1mg
Calcium: 19mg
Potassium: 54mg
Sodium: 9.6mg