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Meringue Fudge Drops

 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


  • 2 egg whites
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 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 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.
Nutritional 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.