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.
4 1/2 dozen cookies (27 servings)
2 egg whites
1/4 teaspoon almond extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup granulated (white) sugar
Fudge Topping Ingredients
1/2 cup semi-sweet chocolate chips
3 tablespoons butter
2 egg yolks, lightly beaten
2 tablespoons confectioners' (powdered) sugar
2 tablespoons chopped pistachio nuts
Place egg whites in a small bowl and let stand at room temperature for 30 minutes.
Preheat the oven to 250°F (121°C). Line baking sheet with parchment paper or silicone baking mat.
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 for 30 to 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°F (71°C). Cool to room temperature, whisking several times. Spoon into center of meringue. Sprinkle with nuts.
Preparation Time: 30 minutes
Bake Time: 30 minutes + cooling
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.