Ingredients:
Directions:
1. Preheat oven to 250F. Sift sugar, divide into two 1/2 cup portions; set aside. Combine 2 teaspoons water and 1 teaspoon vanilla, set aside. (I suggest that this be done ahead of time,to avoid delays when whipping the batter as ingredients are added.)
2. Whip the egg whites and salt until stiff, but not dry. Once stiff, gradually add 1/2 cup sugar (continue whipping.)
3. Add the vanilla+water liquid a few drops at a time, alternating with the remaining 1/2 cup sugar; whip constantly.
4. Fold in the cocoa and pecans.
5. Drop batter by teaspoonfulls onto greased cookie sheets, and shape into cones.
6. Bake until the kisses are firm to the touch, but still soft inside (about 20 to 25 minutes.) Remove from cookie sheet while still hot.