Lemonade Soul: Angel Kisses

50th post! :)

Remember those 8 egg whites I had leftover from the lemon curd in the Lemon Cake? Well, I found a good use for 6 of them (the rest work just fine in scrambled eggs): a double batch of Angel Kisses.

Angel Kisses are, you guessed it from the picture and the amount of egg whites, meringue cookies. Very easy to make with an electric mixer, and very good - oh yeah, and they have chocolate in them.

This is yet another Joanne Fluke recipe, from her Cherry Cheesecake Murder.

Angel Kisses
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sugar
2 tablespoons flour
about 30 Hershey's Kisses, unwrapped

Preheat oven to 275 degrees F. Let egg whites come to room temperature. Line baking sheets with parchment paper.
Beat egg whites with cream of tartar, vanilla, and salt until they hold a soft peak. Gradually add in the sugar, beating hard after each addition. Sprinkle in the flour and mix at low speed.
Drop little mounds of dough on cookie sheet, 16 mounds per sheet.
Place one Hershey's Kiss, pointed up, on each mound. Press down slightly on the Kiss, but don't push it to the bottom of the dough mound. Drop another meringue mound on top and make sure that it covers the Kiss. (Spread/poke at it with a spoon until you can't see the Kiss anymore.)
Bake at 275 degrees F. for about 40 minutes, or until the tops of the cookies are slightly golden and dry to the touch.
Cool on a wire rack. When completely cool, peel off cookies from paper and store in an airtight container in a DRY place or serve. Yield: 3 to 4 dozen.

You don't have to use Hershey's Kisses in this recipe - any small chocolate candy without a coating will do - but the name is "Angel Kisses" for a reason...and plus the Kiss gives the cookies an adorable shape.

Breaking it down:
Beat egg whites, cream of tartar, vanilla, and salt...