In a mixing bowl, beat egg whites, almond extract, cream of tartar and salt on med. speed until soft peaks form. Add sugar, 1 Tbsp. at a time, beating on high until stiff peaks form and sugar is dissolved. Line baking sheets with parchment paper. Drop meringue mix by teaspoonfuls onto prepared sheets. With a small spoon (I use my measuring Tablespoon), make a small indentation in the center of each. Bake at 250 degrees for 30 minutes or until meringues are dry.
For the fudge filling, combine chocolate chips and butter in a small saucepan. Cook and stir over medium-low heat until chips are melted and mixture is smooth. Combine egg yolks and confectionery sugar. Reduce heat to low. Attach a candy thermometer to pan. Gradually whisk into chocolate mixture. Cook and stir for 1 minute longer or until mixture reaches 160 degrees on the thermometer. Cool to room temp, whisking a few times. Spoon into meringue indentations. Sprinkle with almonds (I don't like them on there, but it helps prevent "fudge mess" if you are mailing them to someone!). Makes 4.5 dozen. Enjoy! -Diana