Ingredients
2 large egg whites1/4 teaspoon almond extract1/8 teaspoon cream of tartar1/8 teaspoon salt1/2 cup sugarFUDGE TOPPING:1/2 cup semisweet chocolate chips3 tablespoons butter2 large egg yolks, lightly beaten2 tablespoons confectioners’ sugar2 tablespoons chopped pistachio nuts
Preparation
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.
