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Chocolate-Nut Kisses

Yield 2 1/2 dozen


  • 2 egg whites
  • 1/2 cup powdered sugar
  • 1 tablespoon cocoa
  • Dash of salt
  • 1/2 cup chopped pecans

How to Make It

  1. Beat egg whites (at room temperature) in a medium mixing bowl until stiff peaks form. Gradually sift sugar, cocoa, and salt over surface of egg whites; gently fold into egg whites. Fold in pecans.

  2. Drop by heaping teaspoonfuls 1 inch apart onto well-greased cookie sheets. Bake at 300° for 35 minutes. Cool slightly on cookie sheets. Gently remove from cookie sheets, and cool completely on wire racks. Store in an airtight container.

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