24 Hershey kisses
2 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
1/2 tsp. vanilla
Dry cocoa

Beat whites, cream of tartar and vanilla until it forms peaks. Add sugar gradually. Beat on high until stiff. Spoon into decorator bag. On slightly greased sheet pipe mirangue on cookie sheet big as the bottom of the kiss. Lightly press kiss into center, starting at bottom of kiss. Pipe mirangue around kiss until you come to the top. Sprinkle with cocoa. Bake at 325 degrees for 20-35 minutes. Cool slightly and remove from sheet. Do not freeze or refrigerator. Just store at room temperature.