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Coffee-Meringue Acorns

Prep Time1 hr
Cook Time3 hrs
Total Time4 hrs
Course: Dessert
Servings: 100 meringues

Ingredients

  • 3 egg white
  • 3/4 cups sugar
  • 1/8 tsp coarse salt
  • 1/8 tsp cream of tartar
  • 1 1/2 tsp coffee extract Substitute: 1 tsp pure vanilla extract
  • 6 oz bittersweet chocolate
  • 1 3/4 cups pistachios Substitute: 1 1/2 cups pecans

Instructions

  • Preheat oven to 200 degrees. Combine egg whites and sugar in a bowl set over a saucepan of simmering water, and whisk until sugar is dissolved and mixture is warm, about 3 minutes. Whisk in salt and cream of tartar; remove from heat.
  • Beat mixture with an electric mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in extract.
  • Fit a pastry bag with a 3/8-inch round tip (Ateco #804) and fill bag with meringue. Pipe meringue "kisses," each 1 inch in diameter, releasing pressure and pulling pastry bag straight up to create each, 1 inch apart on parchment-lined baking sheets. Bake until crisp on outside and able to release easily from parchment, about 1 hour, 15 minutes. Transfer to a wire rack and let cool completely.
  • Melt chocolate in a bowl set over a saucepan of simmering water, stirring until smooth; remove from heat. Working 1 at a time, dip base of each meringue in chocolate, then coat base completely with nuts. Transfer to parchment-lined baking sheets and let stand until set, about 1 hour. Meringues can be made 5 days ahead and stored in a cool, dry place at room temperature.

Notes

Recipe by marthastewart.com