4 egg whites
1/4 tsp. cream of tartar
1 c. granulated sugar
1 1/2 c. semi-sweet chocolate chips
2 tsp. vanilla

Beat egg whites until stiff with cream of tartar. Add sugar gradually. Fold in chocolate chips and vanilla. Drop by rounded teaspoonful on cookie sheet covered with heavy brown paper or foil. Decorate top with chocolate decorettes. Bake in a slow oven, 250 degrees, for 30 to 35 minutes or until kisses are crisp to touch. Cool. Remove from paper with spatula or lift off with fingers. Makes 14 to 18 dozen small cookies. (Try beating 1/2 of recipe at a time then bake so egg whites will be firm.)