1/2 cup baking cocoa
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 bag of caramel kisses, unwrapped
*a trick I learned years ago when trying to beat egg whites, they will work much better if they are at room temperature!
In a mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form.
Gradually add sugar, cocoa, vanilla and peppermint extract, beating until stiff peaks form, about 5-8 minutes.
Line mini muffin tins with liners, place a spoonfull of mix in each tin, add 1 unwrapped kiss in each. Then cover with another spoonful. Do not fill all the way, as they will rise.
Bake in a pre-heated oven at 275 degrees for 50-60 minutes, or until firm and hollow when tapped.
Makes apx 48
These sweet delights need a name! Hop on over to my facebook fan page, become a fan and enter a name! Winner will be announced on Friday, March 26th.