25 dkg semi-sweet chocolate
4 egg whites - beaten stiffly
1/4 tsp salt
1/4 tsp cream of tarter
1 1/2 c sugar - half white granulated & half icing sugar
1 c walnut pieces
1 tsp vanilla extract

Cut chocolate squares into 6 to 8 pieces each.
Beat egg whites till foamy, add salt & cream of tarter.
Continue beating until eggs are stiff enough to hold a peak but not dry.
Add sugar - 2 tblsp at a time - beat thoroughly after each addition.
Fold in chocolate, nuts & vanilla.

Drop from teaspoon onto parchment paper.
Bake at 300° F
Bake until slightly golden blush but still white.
Remove from paper while still slightly warm.

Bake Time: approx 15 minutes
Oven: 300° F
Makes: 72 kisses

Source: Tante Hilda Rippel