two egg whites
1/2 cup sugar
1/2 tsp vanilla extract (or almond extract)
one dozen canned pineapple gems, drained
slivered almonds or chopped walnuts

Beat eggs whites until stiff. Add sugar gradually, beating constantly. Add extract. Rinse cookie sheet, leaving surface damp; cover with unglazed brown paper. Spread 1 inch rounds of meringue about 2 inches apart on brown paper. Top each round with one pineapple gem; cover each gem with meringue. Sprinkle with almonds or walnuts. Bake in a 300° F. oven 45 to 50 minutes. Recipe makes one dozen Pineapple Kisses.