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Meringue Fudge Drops

Almond-flavored meringue, a fudgy filling and a sprinkling of pistachio nuts make these bite-size morsels a special addition to any holiday dessert tray. -Charlotte Elliott Neenah, Wisconsin

27 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

2 egg whites
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
FUDGE TOPPING:
1/2 cup semisweet chocolate chips
3 tablespoons butter
2 egg yolks, lightly beaten
2 tablespoons confectioners' sugar
2 tablespoons chopped pistachio nuts

Directions

Place egg whites in a small bowl and let stand at room temperature
for 30 minutes.
Line baking sheets with parchment paper; set aside. Beat egg whites
with almond extract, cream of tartar and salt on medium speed until
soft peaks form. Add sugar, 1 tablespoon at a time, beating on high
until stiff peaks form and sugar is dissolved.
Drop meringue mixture by teaspoonfuls onto prepared sheets. With a
small spoon, make a small indentation in the center of each. Bake at
250° for 30-35 minutes or until dry to the touch.
For topping, combine chocolate chips and butter in a small saucepan.
Cook and stir over medium-low heat until chips are melted and

2 of 2

Meringue Fudge Drops (continued)

Directions (continued)

mixture is smooth. Combine egg yolks and confectioners' sugar.
Reduce heat to low. Gradually whisk into chocolate mixture. Cook and
stir for 1 minute longer or until mixture reaches 160°. Cool to
room temperature, whisking several times. Spoon into center of
meringue. Sprinkle with nuts. Yield: 4-1/2 dozen.

Nutrition Facts: 2 cookies equals 56 calories, 3 g fat (2 g saturated fat), 35 mg cholesterol, 32 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.