A delicious addition to any occasion!
Ingredients
- Meringue
1 Large egg white, room temp
1 pinch Cornstarch
1 pinch Salt
1/4 cup Granulated sugar
A splash of vanilla extract
- Fudge
3 cups White chocolate chips
1 14 oz can Sweetened condensed milk
1/2 tsp Lemon candy oil or 1 tbsp fresh lemon juice and zest of 1 lemon
Directions
- Meringues
- Heat oven to 225°
- Whisk egg white with the rest of the ingredients until stiff peaks form.
- Drop by spoon onto a parchment lined cookie sheet.
- Bake at 225° 1 1/2 hours, turn off oven and leave there until completely dry, 2 – 3 hours. This can be done a day ahead.
- Break into small pieces.
- Fudge
- Melt chocolate and milk in the microwave (in a microwave safe bowl) in 30 second intervals, stirring in between, until melted. Stir in lemon flavoring and butter until well combined. Taste it to make sure you have enough lemon flavoring, you may need more. Fold in half the meringue pieces and pour into a parchment lined 8 x 8 pan. Sprinkle remaining meringues overtop and cool 2 hours.
- Cut into squares and store in an airtight container.
