COFFEE-MERINGUE ACORNS
It's fun to use pistachios for some of these and pecans for others, but of course you can stick with one or the other. It's best to bake them on a dry day; if it's even slightly humid, the meringues may take longer to crisp in the oven. The meringues can be made up to five days ahead and stored in a cool, dry place.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h35m
Yield Makes about 100 meringues
Number Of Ingredients 7
Steps:
- 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.
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ariyanna caminos
[email protected]These were a bit too hard for my liking, but the flavor was spot-on.
Ali Chibly
[email protected]These were so cute and easy to make. I'm definitely going to make them again.
Anchala Sah
[email protected]I'm not sure what went wrong, but mine turned out flat and crumbly. Maybe I over-mixed the meringue?
Maxwell Ouma
[email protected]These were a lot of work, but they were worth it. So delicious and unique.
DWAYNE REID
[email protected]I've made these several times now and they're always a crowd-pleaser. Perfect for parties or potlucks.
Faisal D'souza
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Ashraf 007
[email protected]Not a huge fan of coffee, but these were surprisingly good. The meringue was light and fluffy, and the coffee flavor was subtle.
kawsar mondol
[email protected]My kids loved helping me make these. We had a great time and the acorns were gone in minutes!
Ibrahim Bwp
[email protected]Followed the recipe exactly and they turned out beautifully. Very impressed with how easy they were to make.
ASMarly smar
[email protected]These coffee meringue acorns were a hit at my last party! So cute and delicious, the perfect combination of sweet and nutty.