Creole Kisses with Coco-Coffee Glaze

Makes approximately 35.

Preheat oven to 350 degrees (F).

Beat egg whites until they are just starting to thicken but have yet to form stiff peaks.

Slowly add in your sugars and cream of tartar while you continue to beat the egg whites into stiff peaks.

Fold in gently the vanilla and pecans. No vigorous stirring here or your batter will loose its stiffness which is essential.

Cover a cookie sheet in parchment paper. With a teaspoon drop equal amounts of batter onto the paper. If you want your kisses to look like kisses use any of the wider tips from your cookie decorator to squeeze out cute little peaks. The pecan pieces will clog the smaller tips. If you want this version you will have to make them quickly, otherwise the batter will loosen to the point that the kisses won’t hold their shape in between batches.

Put the cookies into a preheated oven at 375 degrees (F) and then turn off the oven. Keep the door closed, no peeking, set your timer for one hour or you can even leave the kisses in the oven over night.

Store in an airtight container for up to a week. These are even freezer friendly.

Enjoy!
Shari/Red