Instructions: Fill medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

Transfer bowl to electric mixer, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Place meringue in a large pastry bag filled with a large star tip.

Heat oven to 200 degrees. Trace six 3-inch circles on parchment; place, penciled-side down, on 12- by 18-inch baking sheet. Pipe the meringue in a circular motion, forming a pyramid-like kiss shape. Place the baking sheets in the oven, and bake about 20 minutes. Reduce heat to 175 degrees, and bake 60 to 90 minutes more until the meringue is dry and crisp, but still white.

This recipe yields about 24 kisses.

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