Categories: Cookies 
      Yield: 48 servings 
  
      3    Egg whites                        1/2 c  Sugar 
    1/8 ts Cream of tartar                 1 1/2 ts Ground anise seeds 
  
  The flavor of anise in these light cookies makes them a great after- dinner 
  dessert. Some people prefer the center to be soft and chewy, but if you 
  prefer the dry melt-in-your-mouth type of meringue, turn off the oven and, 
  with the door closed, let them stand 30 minutes to an hour. These cookies 
  are generally baked on parchment paper, but we have found that regular bond 
  paper makes a very acceptable substitute. (By Times Food Stylists) Beat egg 
  whites until frothy. Add cream of tartar and beat to soft peaks. Gradually 
  beat in sugar. Continue beating until stiff and glossy. Beat in anise. 
  Using pastry bag, pipe onto parchment-lined baking sheets. Bake at 275 
  degrees F. 30 minutes. Makes about 4 dozen kisses. NOTE: If drier meringue 
  is desired, turn off oven and let kisses stand in oven with door closed 
  about 1 hour. Each kiss contains about: 9 calories; 4 mg sodium; 0 
  cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; trace fiber.