Meringue Fudge Drops Recipe

5 6 3
Meringue Fudge Drops Recipe
Meringue Fudge Drops Recipe photo by Taste of Home
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Meringue Fudge Drops Recipe

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5 6 3
Publisher Photo
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
MAKES:
27 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
27 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Meringue Fudge Drops in Taste of Home December/January 2004, p31

Nutritional Facts

2 each: 56 calories, 3g fat (2g saturated fat), 35mg cholesterol, 32mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 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
  1. Place egg whites in a small bowl and let stand at room temperature for 30 minutes.
  2. 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.
  3. 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.
  4. 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. Sprinkle with nuts. Yield: 4-1/2 dozen.
Originally published as Meringue Fudge Drops in Taste of Home December/January 2004, p31

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purpleladey User ID: 6395775 205805
Reviewed Dec. 23, 2012

"I used peppermint extract instead of almond extract and used red, green and white Christmas sprinkles instead of pistachios. They taste delicious and look so pretty!"

MY REVIEW
heaty89 User ID: 6675815 60550
Reviewed Nov. 14, 2012 Edited Sep. 11, 2015

"I love these!"

MY REVIEW
heaty89 User ID: 6675815 90367
Reviewed Oct. 26, 2012 Edited Sep. 11, 2015

"I love these!"

MY REVIEW
morrheth User ID: 408036 53151
Reviewed Dec. 13, 2010

"easy to make wonderful flavour. chocolate is like a fudge truffle . I put a cherry in the center of the baked cookie and then the fudge. Amazing."

MY REVIEW
Gary Harrison User ID: 5622719 90363
Reviewed Dec. 12, 2010

"very good and easy to make, placed peanut butter underneath fudge for different taste"

MY REVIEW
gdmachair User ID: 482406 60549
Reviewed Feb. 16, 2008

"When using the substitute for half and half, can non-fat evaporated milk be used?"

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