2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon almond extract
1 square (1 ounce) semisweet chocolate, grated
42 milk chocolate kisses Baking cocoa

In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form, about 6 minutes. Gradually add sugar, beating until stiff peaks form, about 6 minutes. Beat in extract. Fold in grated chocolate. 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. 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. Bake at 325 for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool. Yield: 3-1/2 dozen.

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