Meringue Fudge Drops Recipes

Steps:

• Place egg whites in a small bowl and let stand at room temperature for 30 minutes. , Line baking sheets with parchment; 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.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.
• Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts.
• Drop meringue by teaspoonfuls onto prepared cookie sheets. Place in preheated oven. Turn oven off. Do not open door for at least 6 hours or overnight.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment. Using an electric mixer, beat whites until frothy. Add confectioners' sugar, cocoa powder, flour, coffee, and water. Beat on low until combined, turn mixer to high, and beat until marshmallow-topping thick, 3 to 4 minutes. Using a rubber spatula, fold in pecans. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes, or until tops crack.;

Steps:

• Preheat the oven to 150° F, or the lowest setting possible. Line two baking sheets with parchment paper.
• Beat the egg white in a small bowl with a wire whisk until foamy. As you continue beating, add the sugar gradually, until the meringue holds stiff and glossy peaks when the whisk is lifted from them. Spoon the meringue into a pastry bag fitted with a star tip and pipe onto the prepared baking sheet to form 3/4-inch rounds. (If you don't have a pastry bag, drop the beaten whites by the slightly rounded teaspoonful, keeping the little mounds as high as possible.) Bake until the meringues are completely dry and very light, about 2 1/2 hours. Cool completely.
• Pour the cream into a small, chilled bowl. Beat with a wire whisk or an electric mixer until the cream holds stiff peaks. Spoon about 1 teaspoon of the whipped cream onto the flat side of one of the meringues. Press the flat side of a second meringue gently onto the cream to make a meringue sandwich. Repeat with the remaining meringues and cream. Chill the meringue drops on a serving plate in the refrigerator 1 hour before serving.