4 large Egg Whites
1 teaspoon Cream of Tarter
1/2 cup Powdered Sugar
1/2 cup plus 2 tablespoons Granulated Sugar
1 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
2 cups Chocolate Chips
Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper.
In a metal bowl, either in a stand mixer with a whisk attachment or hand-held beaters, whisk the egg whites until foamy, then add in the cream of tarter and mix until fluffy. Very slowly pour in the sugars while beating the whites then the almond and vanilla extracts. Continue beating until firm, glossy peaks form.
Using a rubber spatula, gently spoon the meringue into a pastry bag with a large star tip (Wilton 2D or 1M) or a ziplock bag with the tip cut off one corner. Pipe little kisses onto the prepared baking sheets about 1/2" apart. They can be closer, because they don't rise much, but you don't want them to touch because they will stick to each other.
Carefully place the baking sheets in the oven and bake for 1 hour, then, without opening the oven, turn off the heat and let the cookies cool over night in the oven.
Melt the chocolate chips in the microwave or in a double boiler. Once all of the chips have melted, dip half of each of the kisses in the chocolate and place on a baking sheet lined with wax paper. DO NOT put the kisses in the fridge. Once the chocolate has cooled, store in an air tight container for up to 3 days (although they are best eaten the day they are made).