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Meringue Fudge Drops

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

Place egg whites in a small mixing 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

Printed from tasteofhome.com Aug 30, 2008

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Meringue Fudge Drops cont.

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. Sprinkle with
pistachio.

Yield: 4-1/2 dozen.