Creating Coffee Meringue Acorns


  • Prep Time 1 hour
  • Total Time 3 hours 35 minutes
Yield Makes about 100 meringues


    • 3 large egg whites
    • 3/4 cup sugar
    • 1/8 teaspoon coarse salt
    • 1/8 teaspoon cream of tartar
    • 1 1/2 teaspoons Trablit coffee extract (available at or 1 tablespoon pure vanilla extract
    • 6 ounces bittersweet chocolate, chopped
    • 1 3/4 cups pistachios or 1 1/2 cups pecans, toasted and finely chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Link to recipe
For more recipe ideas check the Martha Stewart Living December issue
Reprinted with permission from Martha Stewart Living December Edition. Photos by Anita Calero. Courtesy of Martha Stewart Living. Copyright © 2013.

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