Every year about this time, I try to make a few unusual cookies to take to a local business that is our departments partner in education. So, today while I had a break from teaching I thought I would try my  hand at making these pretty holiday cookies.

During Thanksgiving break from school, I was able to go to some flea markets, Salvation Army and Goodwill stores to see if I could find any treasures that I could use. Among some sweaters and cool dishes, I found some old recipe magazines. I figured at a quarter a piece, if I could find two or three recipes I would like to try, I would buy a few (ended up buying 7). This recipe was in one of the magazines. I thought it was a fun and different take on regular meringue cookies and putting the pistachios on top, added a finishing holiday color to them.

I was able to make these in about a hour and half, and that includes cooking and cooling time. There were much easier than I thought they would be to make. After sampling one of them (ok a few of them) I was impressed by the crunch and slight chew to the cookie and when you add that to the creamy fudge topping, it sent these cookies to holiday heaven. One thing I would have suggest that I did not do, is waiting to fill the cookie until you are ready to plate them up. You can make the cookies and the fudge filling a head of time  and when you are ready to eat them, pass them around or take them to a party, fill the cookies real quick, top them with some nuts and you are good to go. Do not store the cookies in the refrigerator (I learned the hard way) as the cookies absorbed some moisture. But, if  you are making the filling ahead of time, put the filling in the fridge because it has two eggs cooked in the filling. Now, the recipe did not say to do this, but just cause I like to do things on the safe side.

If you are searching for a gorgeous cookie to add to your cookie recipe arsenal, then give this one a try. It is even gluten free!

Here is all you need to make these cookies.

For the cookie you will need two egg whites, salt, almond flavoring and cream of tartar. For the fudge you will need two egg yolks, some butter, chocolate chips and powdered sugar, You garnish the cookies with chopped pistachios.

    

Separate the eggs whites from the yolks. Put the whites into a mixing bowl and save the yolks for the fudge filling.

    

With you whisk attachment, whisk the egg whites until they are foamy.

    

Add the sugar one tablespoon at a time to the foamy eggs. Whisk on high until you add all the sugar and the eggs whites form a stiff peak.

With a teaspoon, spoon out the meringue onto a parchment covered cookie sheet. After you get the meringue scooped out on the cookie sheet, take a small spoon and form a little hole in the center of each cookie. After the cookie are baked this little hole is where you will put the fudge filling. Bake the cookies for 30 to 40 minutes in a 250 degree oven. Make sure the cookies sound hollow and are dry. I rotated my pan half way through the cooking process to make sure all the cookies got an equal amount of heat to dry them out.

While the cookies are baking, you can start on the filling.

      

In a small sauce pan, melt the chocolate chips and the butter together.

    

In a small bowl, beat the egg yolks till creamy and stir in the powdered sugar. Add the egg mixture to the melted chocolate.

Whisk the eggs and melted chocolate mixture on the range on low heat until it thickens making sure it reaches a temperature of 160 degrees. Take the fudge filling off of the heat and let it cool.

    

As the filling cools, chop up some pistachios.  You only need a couple of tablespoons but I always like to add more nuts.

With the cooled cookies and the cooled fudge filling. You can fill each cookie with the fudge. I used a small spoon. After you fill them, top them with some pistachios and press them into the filling to secure. If you do no plan to serve the cookies right away, just store the meringue cookies in a air tight container in a dry spot. Put the filling in a sealed container in the refrigerator. When you are ready to serve, then fill and decorate with nuts.

These cookies are so pretty on a plate!

Here are your directions:

Meringue Fudge Drops

Adapted from Taste of Home

Ingredients for the cookie:

2 egg whites

1/4 teaspoon almond extract

1/8 teaspoon cream of tartar

1/8 teaspoon of salt

1/2 cup sugar

Ingredients for the filling:

1/c cup semisweet chocolate chips

3 tablespoons butter

2 egg yolks (slightly beaten)

2 tablespoon confectionery sugar

2 tablespoons chopped pistachios

Directions for the cookie.

In a mixing bowl, beat the egg whites, almond extract, cream of tartar and salt on medium speed until it forms soft peaks. Keep beating, and add the sugar one tablespoon at a time until the egg whites form stiff peaks. Line a baking sheet with parchment paper and spoon out meringue, forming little circles. Take a small spoon and make an indentation in each of the cookies. Bake in a 250 degree oven for 35 to 40 minutes or until the all the cookies are dry to the touch. Let cool.

Directions for the filling: 

In a small sauce pan, on medium heat, melt the butter and the chocolate chips together. With a whisk, add in the beaten egg and powdered sugar and mix together completely. Turn the heat to low and continue to cook and stir the filling until it becomes thick and the filling reaches 160 degrees. Cool to room temperature.

To finish the cookie, spoon the filling into the indentation in the cookies and top with the chopped pistachios.

Happy Baking!

Becky

If you like this post, you might like to check out these other cookie recipes.

              

   Molasses Cookies                      PIC”s Creamy Peanut Clusters