Triple Chocolate Kisses

Directions

1. Place egg whites in a bowl; let stand at room temperature for 30 minutes.
2. Add cream of tartar and extract; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in grated chocolate.
3. Insert a medium open-star tip in a pastry or plastic bag. Fill with the meringue. On lightly greased baking sheets, pipe forty-two 1-in. circles.
4. Press a chocolate kiss into the center of each. Pipe meringue around each kiss in continuous circles from the base to the top until kiss is completely covered. Dust with cocoa.
5. Bake at 325° for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool. Store in an air-tight container.