From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. small meringues, served in pairs. The more romantic French version, baiser (French for "kiss") links the two meringues with buttercream, cream or ice cream. 2. macaroons, such as the Italian baci d'Alassio (Alassio kiss), a chocolate-hazelnut cookie. 3. a generic term for small, round toffees or boiled hard candies. 4. the trademarked, teardrop chocolate Hershey Kisses that are wrapped in foil.
