Preheat the oven to 250 F. Place the eggs in the bowl of an electric mixer and whip until frothy. Add the salt and cream of tartar and beat to soft peaks. Slowly add the sugar, a tablespoon at a time, and continue whipping until stiff peaks form. Add the vanilla extract. If desired, add the cocoa powder and/or toasted pecans. Drop heaping teaspoons of the meringue onto parchment-lined baking sheets, lifting the spoon up to make a point on top of the cookie, and bake until the kisses are firm to the touch but soft on the inside (the meringues should not color). Remove to a baking rack to cool. Serves 4 Posted to recipelu-digest Volume 01 Number 473 by "bunny"
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 50.2mg||1 %|
|Total Carbohydrate 151.1g||44 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 150.9g|
|Protein 0.1g||0 %|
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Calories per serving: 595
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