Serving Size : 50

3 egg whites
8 tablespoons sugar
1 tablespoon flour
1/4 teaspoon olive oil
2 teaspoons vanilla extract
1/4 cup cocoa
24 baking wafers (optional)

Preheat the oven to 250 degrees F.
Beat the egg whites until stiff and slightly dry. Mix the sugar and flour and add to the eggs, beating continuously. Then add the olive oil and vanilla. Fold in the cocoa. Place 24 baking wafers on an ungreased baking sheet. Take scoops of about 1 tablespoon each of the batter and put 1 scoop on each wafer. Or, put the batter in a pastry bag and make spiral kisses on the wafers. Dry in the preheated oven for approximately 1 hour and 15 minutes. Cool on racks, then store in airtight containers. If you cannot obtain baking wafers, cut out 2 inch rounds of baking parchment and dust the top surface of each copiously with confectioners sugar. Pull off the paper after the kisses have cooled.

Source: Turner’s Improved Housekeeper’s Almanac for 1846 (Philadelphia: Turner & Fisher, 1845.) unpaginated. Redacted by William Woys Weaver, The Christmas Cook. New York: Harper Collins, 1990, p. 225.