- 30 HERSHEY®'S KISSES® Milk Chocolates
- 2 egg whites
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cup white sugar
- Heat oven to 375 degrees F. Grease cookie sheet. Remove wrappers from chocolate pieces.
- Beat egg whites with cream of tartar, salt and vanilla in medium bowl until soft peaks form. Gradually add sugar, one tablespoon at a time, beating 4 to 5 minutes or until stiff peaks form, mixture is glossy and sugar is dissolved
- Drop meringue by half teaspoons onto prepared cookie sheet; top with chocolate piece. Cover chocolate piece with small teaspoon meringue, making certain to completely cover chocolate. Place cookies in hot oven. Turn off oven and allow cookies to remain overnight or until oven has cooled completely. About 30 cookies.