Martha’s Coffee Meringue Acorns

Marthas Coffee Meringue Acorns

Martha’s Coffee Meringue Acorns make a beautifully festive holiday dessert. Given their seasonal appeal, they are perfect for Halloween, Thanksgiving, and Christmas. These cute maple syrup sweetened meringues, flavored with pure coffee extract, are dipped in dark chocolate and pistachios. This brilliant dessert recipe is based on a meringue cookie recipe I found on Martha Stewart’s site. Her coffee meringue acorn recipe is also gluten-free, but is sweetened with white sugar, which I do not use.

If you’re hankering for a chocolate dessert recipe or a coffee dessert recipe, these coffee meringue acorns have you covered with that fabulous combination of these two classic flavors. The boys and their friends gobbled up Martha’s Coffee Meringue Acorns when they came home for a pit stop before many baseball practices this fall! We’ll be baking these adorable meringues along with my other healthy Christmas cookie recipes come December for the holiday gift baskets we make for our friends and neighbors.

Martha’s Coffee Meringue Acorns


  • 2 egg whites
  • ½ cup maple syrup
  • 1 tablespoon coffee extract
  • 3 ounces chocolate chunks
  • 1 cup pistachios, finely chopped
    1. In a medium pot, combine egg whites and maple syrup
    2. Turn flame on to lowest setting possible
    3. Using a hand blender with whisk attachment, whisk for 4-5 minutes, until stiff glossy peaks form
    4. Blend in coffee extract, scraping sides and bottom of the pot to incorporate
    5. Fit a pastry bag with a ½-inch round tip (Ateco #807) and fill bag with meringue
    6. Pipe meringue “kisses,” each 1 1/4 inches in diameter, releasing pressure and pulling pastry bag straight up to create each, 1 inch apart onto parchment-lined baking sheets
    7. Bake at 200° for 3 hours, and allow to cool completely
    8. Melt chocolate over very low heat
    9. Remove from heat
    10. Dip base of each meringue in chocolate, then coat base with nuts
    11. Transfer to a parchment lined baking sheet to set for 1 hour
    12. Serve

Makes 50 meringues

As mentioned above, this Paleo meringue cookies recipe is based on Martha Stewart’s Coffee Meringue Acorns recipe (she has so many fabulous dessert recipes). If you don’t want to be fussy and mess with a pastry bag you can drop the mixture one large spoonful at a time onto a parchment lined baking sheet, they just won’t look like pretty little acorns when they’re done. This meringue recipe will work with honey (I’ve tested it), however it does not taste as good. The flavor of honey gives the meringues a cloyingly sweet taste.

While my other meringue cookie recipes (plain and pumpkin spice) bake for 2 hours, these meringue cookies are a bit bigger, therefore they need to cook for a longer time period. Also note, that if it’s a humid or rainy day you may need to leave your meringues in the oven longer to crisp up and dry out. This is generally true for meringue recipes. If you’ve completed the assigned baking time and the meringues are not crisp enough, turn off the oven and leave the meringues in for another hour or two until they reach desired crispness.

I’m in love with meringues and so are my boys! If you are too, let me know what flavors or types of meringue recipes you would like me to create for you. Leave a comment with your ideas and requests.

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