Christmas > Desserts > Pecan Kisses >
Pecan Kisses
3 egg whites
3 tsp. cream of tartar
3/4 C sugar
1/2 C pecans, finely chopped
1/4 C unsweetened cocoa-powder, sifted
1/2 TBS vanilla
Pinch of salt
In a bowl, beat together the egg whites with the cream of tartar until soft peaks form. Gradually beat in sugar until the peaks become stiff and glossy. Fold in pecans, cocoa powder, vanilla and salt. Spoon into a pastry bag fitted with a 1/2" tip. Pipe one-inch kisses, about 1-1/2" apart, onto greased baking sheets. Bake at 250-degrees F for about forty-five minutes, or until the outside of the kisses are firm but insides are slightly soft. Allow to cool on racks. Store at room temperature, covered, for up to five days.
Recipe featured in the Food Fare Cookbook.
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