2 egg whites
1/4 tsp. cream of tartar
1/4 tsp. almond extract
1/2 c. sugar
1 square (1 oz.) semi-sweet chocolate, grated
24 milk chocolate kisses
Unsweetened cocoa powder

FOR MERINGUE: In a small mixer bowl beat egg whites, cream of tartar, and extract on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold in grated semi-sweet chocolate. Spoon meringue into a decorating bag fitted with a star tip.

On a lightly greased cookie sheet pipe some of the meringue into 24 rounds, each about 1 1/4 inches in diameter. Lightly press a chocolate kiss into each meringue round. Pipe meringue around each kiss in concentric circles, starting at the base and working toward top, until kiss is completely covered. Dust with cocoa powder.

Bake in a 325 degree oven for 20 to 25 minutes or until light brown on the edges. Immediately remove from cookie sheet; cool on a wire rack. Makes 24 kisses.