MERINGUE FUDGE DROPS
2 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1/3 cup granular Splenda
1/4 tsp. almond extract
2 tbs. chopped pistachio nuts
preheat oven to 250 degrees. Beat egg whites with cream of tartar and salt until soft peaks form. Add sugar a tablespoon at a time, beat until very stiff. Mix in extract. Drop from teaspoon onto ungreased cookie sheets covered with parchment paper. Shape each into a mound the size of a small walnut; using a spoon, make a depression in center of each cookie. Bake at 250 degrees about 30 minutes. Cool cookies. Fill depression with teaspoon of fudge filling. sprinkle with nuts. makes 5 dozen
Note: your egg whites will beat better if they are at room temperature.
Fudge Filling
1/4 cup butter
1/2 cup sugar free semi-sweet chocolate chips (Herseys)
2 egg yolks
Melt butter with chocolate in saucepan. Beat egg yolks slightly. Blend egg mixture into chocolate. Cook over low heat 1 minute. Stir constantly. Remove from heat. stir until cool. makes 5 dozen; 4 g. carbs
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