Almond Meringue Cups

ACTIVE TIME: 45 min. TOTAL TIME: 4 hrs. SERVES: 8

3 egg whites

3⁄4 cup superfine granulated sugar

1⁄2 tsp. almond extract

1 (8 oz.) frozen whipped topping, thawed

2⁄3 cup dark chocolate chips, melted (4 oz.)

Assorted Easter candy

Heat oven to 200°F. Line baking sheet with parchment paper. Trace 8 (2"-wide) circles on paper; invert paper. On medium-high speed, beat egg whites until soft peaks form. Gradually beat in sugar until stiff, 5–6 min. Beat in extract. Transfer to pastry bag fitted with star tip. Starting at center of each circle, pipe spiral of meringue, ending at edge; pipe 2 rings on top of each other on edge to create side of cup. Bake until set and dry, 1 hr., 30 min. Turn off oven. Leave in oven with door closed 1 hr. Let cool. Fold topping into chocolate. Pipe into meringues; fill with candy.

Per serving: Cal. 220 Pro. 2g Carb. 32g Fiber 0g Sug. 29g Chol. 0mg Sod. 21mg Total fat: 9g Sat. 8g Trans. 0g