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Fudge Filled Angel Kisses Recipe
|Eggs||2 , separated|
|Cream of tartar||1⁄8 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Food coloring||3 Drop (Adjust Quantity As Needed)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Semisweet chocolate chips||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 1306 Calories from Fat 589
% Daily Value*
Total Fat 67 g102.5%
Saturated Fat 15.5 g77.7%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 791 mg33%
Total Carbohydrates 169 g56.5%
Dietary Fiber 0 g0%
Sugars 150.6 g
Protein 15 g29.2%
Vitamin A 48.5% Vitamin C 0.09%
Calcium 5.6% Iron 10.4%
*Based on a 2000 Calorie diet
Line cookie sheets with brown or parchment paper.
In medium bowl, beat egg whites, cream of tartar and salt until foamy.
Gradually add sugar, beating until stiff peaks form, about 3 minutes.
Fold in almond extract and food coloring.
Drop mixture by teaspoonfuls onto prepared cookie sheets, shaping into small mounds.
Make shallow depression in center of each cookie with tip of teaspoon.
Bake at 275°F for 30 to 35 minutes.
Cool 10 minutes.
Remove cookies from cookie sheets.
In small saucepan, melt margarine and chocolate chips over low heat.
In small bowl, slightly beat egg yolks; stir in powdered sugar.
Add egg mixture to chocolate and cook over low heat for 2 minutes, stirring constandy, until mixture thickens.
Fill each cookie with teaspoonful fudge filling.