Instructions: In bowl, using electric mixer, beat egg whites with salt until soft peaks form. Beat in sugar, 2 tbsp. at a time, until stiff and shiny.

Sprinkle chocolate chips, cornstarch and vanilla over top; gently fold into egg whites. Using pastry bag fitted with a 1 inch opening, or 2 spoons, pipe 1 inch kisses onto 2 parchment paper or foil lined baking sheets. Bake at 300 rotating pans halfway through cooking time, for 25 - 30 minutes or just until firm to the touch. Let cool on racks. (Can be stored in an airtight container for up to 4 days.) NOTES

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