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Polka Dot Kisses


4 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1-1/2 cups sugar
1-1/2 cups chocolate chips
1 cup chopped pecans
1 tsp. vanilla

Preheat oven to 300 deg. F. Beat egg whites until frothy. Add salt and cream of tartar and beat until soft moist peaks form. Add sugar, 2 tablespoons at a time, beating thoroughly after each addition. Fold in chocolate chips, pecans and vanilla. Line ungreased cookie sheet with heavy brown paper. Drop meringue from teaspoon onto paper. Bake 25 minutes. Remove from paper while still warm.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.