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Meringue Kisses

Whisk the whites of two eggs to as stiff a froth as possible, then beat in very gradually, one teaspoonful at a time, one-half pound of powdered white sugar, add six drops of lemon essence, and beat all together very thoroughly. Take a square tin pan, place a sheet of wet paper at the bottom, and drop onto it, at equal distances, small spoonfuls of red currant jelly. With a larger spoon take some of the beaten egg and sugar and pile it over each lump of jelly, so as to cover entirely, dropping it on as smoothly as possible, so as to make the meringues smooth and round. Bake them in a cool oven till each two that have been placed together adhere to one another.