Fudge Filled Angel Kisses Recipe
Ingredients
| Eggs | 2 , separated | |
| Cream of tartar | 1/8 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| Almond extract | 1/4 Teaspoon | |
| Few drops food coloring, if desired | ||
| Butter/Margarine | 1/4 Cup (16 tbs) (FILLING) | |
| 1/3 cup semi-sweet chocolate chips | ||
| Powdered sugar | 2 Tablespoon (FILLING) | |
Directions
Heat oven to 275°F.
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.
Cool completely.
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.
Cool.
Fill each cookie with teaspoonful fudge filling.
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.
Cool completely.
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.
Cool.
Fill each cookie with teaspoonful fudge filling.
Chef
