3 egg whites

¾ cup sugar

⅛ teaspoon vanilla

1 tablespoon cocoa

¼ teaspoon cinnamon

 Preheat oven to 200 degrees. Line 2 baking pans with parchment paper. Place egg whites in owl of a mixer, using whisk attachment. Whisk whites until frothy on low speed and add vanilla. Increase speed to high and continue whisking until whites are very thick. Begin adding sugar 1 tablespoon at a time until meringue is very thick, smooth, and glossy. Make sure all sugar is dissolved in meringue. Sprinkle cocoa and cinnamon over meringue and whisk 1 more time. Remove bowl from mixer and scoop meringue into a large piping bag fitted with a large star tip. Holding bag at a slight angle, begin piping meringue in a circle, raising bag slightly ending in center. Continue piping kisses until all meringue is used. Place pans in oven and bake for 1 hour. Turn oven off and leave pans in oven for at least an hour. When meringues are completely dry and crisp remove from pans and store in an airtight container for up to 2 weeks.

Yield: 24 kisses