2 egg whites
1/4 tsp. salt
1/8 tsp. cream of tartar
1/2 c. granulated sugar
3 tbsp. confectioners sugar
2 oz. semi-sweet chocolate, grated
1/2 c. finely chopped hazelnuts or almonds

Beat egg whites until foamy. Add salt and cream of tartar and beat until soft peaks form. Sift sugars together; add about 2 tablespoons at a time, beating until stiff peaks form. Carefully fold in chocolate and nuts - do not over-mix or meringue will fall.

With pastry bag, pipe meringue into small kisses or drop by teaspoonfuls onto a lightly greased baking sheet. Bake in a preheated 250 degree oven 45 minutes or until set and dry. About 50 kisses.