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Meringue Fudge Drops cont.
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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 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.
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Printed from tasteofhome.com Aug 30, 2008Copyright Reiman Media Group, Inc © 2008 |