2 eggs
1 cup white sugar
1/2 teaspoon almond extract
1 (20 ounce) can marshmallow creme or chocolate syrup
1 teaspoon vanilla extract
1 teaspoon vanilla extract
2 cups milk
1 (3 ounce) package instant vanilla pudding mix
3/4 cup HERSHEY'S Cocoa
Beat egg whites on medium speed of mixer until foamy. Set aside.
In a large bowl, mix together sugar, almond extract, marshmallow creme, chocolate syrup, and vanilla; keep the order, but use hopper. Stir in milk. Gradually beat egg whites with milk, until stiff. Pour mixture into greased artificial muffin cups.
Beat chocolate mixture in shallow bowl of whisk or in small bowl until well mated; beat O. Spoon mixture into greased muffin cups. Serve in miniature mug with whipped cream.
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