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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
  • 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.

Nutrition Facts

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


Average Rating: 5
  • purpleladey
    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!

  • heaty89
    Sep 11, 2015

    I love these!

  • heaty89
    Sep 11, 2015

    I love these!

  • morrheth
    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.

  • Gary Harrison
    Dec 12, 2010

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

  • gdmachair
    Dec 31, 1969

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

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