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French Kisses

I know…there’s a kiss theme to my blogs this week.  Valentine’s Day is fast approaching and I feel duty bound to spread a little love to you.  These treats are delightful.  Make a batch tonight before you go to bed and you'll be able to dole them out as Cupid's apprentice tomorrow.  The chocolate softens and marries nicely with the crisp meringue.  Warning: these are addictive, sorta like their namesake.  Since you are what you eat, you may be able to better adopt my former advice -- “Kiss” -- (Michaela, I don’t mean you!), if you eat one of these first: 

French Kisses


2 egg whites, room temperature

1/8 tsp. cream of tartar

1/8 tsp. salt

2/3 cup sugar

1 tsp. vanilla

36 Hershey’s Kisses


1. Preheat oven to 375°

2. Beat the egg whites, cream of tartar, and salt until stiff.

3. Slowly add sugar and then vanilla, beating constantly, until whites are glossy.

4. Place ½ tsp. of meringue on large, well greased cookie sheet.

5. Top each bit of meringue with a Hershey’s Kiss.

6. Cover each Kiss with a small tsp. of meringue.

7. Place in 375° oven and immediately turn off the oven.

8. Let the French Kisses remain overnight in the closed oven until completely dry.  Do not open the oven door!