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If angels really did swoop down and leave a trail of sweet kisses, they might resemble these cute chocolate-pecan meringues.

Angel Kisses

3 large egg whites
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/8 teaspoon peppermint extract
1 cup semisweet chocolate chips
1 cup chopped pecans

1. Preheat oven to 325°F (160°C).
2. In a medium mixing bowl, beat egg whites until soft peaks. Gradually beat in sugar, a little at a time; add cream of tarter and peppermint extract. Beat until stiff peaks form.
3. Fold in chocolate chips and pecans. Drop by teaspoonfuls onto an ungreased baking sheet. Turn off the oven and place the baking sheet inside for 2 hours with door close.
4. If kisses are not dry, reheat oven and dry for 30 minutes, with oven off and door close.

Makes 16.