Martha’s Coffee Meringue Acorns

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Ingredients
Instructions
Nutrition

Martha’s Coffee Meringue Acorns make a beautifully festive holiday dessert. Given their seasonal appeal, they are perfect for Halloween, Thanksgiving, and Christmas, but we love to make them all year round!

Maple Syrup Sweetened Meringues

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.

Coffee + Chocolate = Perfection

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 home for pit stops on the way to many fall baseball practices!

Perfect for Holiday Gift Baskets

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.

Ingredients
Serves:
50meringues
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Instructions
  1. In a medium pot, combine egg whites and maple syrup
  2. Turn flame 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 pot to incorporate
  5. Fit a pastry bag with a ½-inch round tip (ateco #807) and fill bag with meringue
  6. Pipe each of the meringue "kisses" 1 ¼-inch in diameter, releasing pressure and pulling pastry bag straight up to create each 1 inch apart onto parchment paper lined baking sheets
  7. Bake at 200°F 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 paper lined baking sheet to set for 1 hour
  12. Serve

Recipe Shortcuts

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.

How to Get Crisp Meringues

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.

Low-Carb Dessert Recipes

If you’re looking for low-carb dessert recipes you’ll love these!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

21 responses to “Martha’s Coffee Meringue Acorns”

  1. Meringues.Does the pot need to be over a pan of warm water.That is when you put pot of syrup and egg whites over heat.

  2. These are ridiculously good! I don’t like coffee and I’m crazy about these. Took them to a party and they were gobbled up! Definitely a new favorite! Thank you!!!

  3. Could you use the same amount of any other extract in stead of coffee? I hate coffee but thought this might be good with almond, or vanilla extract. Do you think that would work?

    • If you use almond extract, keep in mind that it’s intense. I use 1/2 to 1/3 as much almond extract as any other extract; the almond flavor shines without being overpowering.

    • Hi Denise!

      Thanks for your comment; In the recipe above, I’ve added a link to the coffee extract that I use (the product is actually called coffee emulsion and it’s basically the same thing). I don’t know if the substitutions you suggest above will work as I haven’t tried them. If you do, please stop back by and let us know how it goes!

      Elana

    • Yes, it is like almond or vanilla extract. I really like Flavorganics Organic Coffee Extract, which is GMO and gluten free.

  4. I don’t exactly have a meringue recipe request. I just want to taste them without having to make them! Haha. I’ll have to send this link to my teenagers and coax them into baking for me.

  5. Dear Elana,

    thank you for the coffee Meringues. i have loved meringues since a child. Nifty airy texture. And now that I am no longer chunky, I would like more merigue recipes bec I think they have few calories.

    My requests are for Savory Meringues.
    Perhaps with a grated Parm or similar Cheese–to replace Cheese Doodles!
    Perhaps Chipolte Chili Meringues?

    I would love it if you could come up with some along these lines.
    (I wrote this request as soon as I read your Post— but it seems not to have posted. So trying again.)

    Thank you, as always,
    Ruth

    • I just took a class at Sur la Table where we learned to use powdered ingredients for flavoring meringue. We used powdered cranberries for macarons, but if you made chipotle merinques, for example, you could dip them in finely shredded cheese in lieu of nuts…

    • To make the meringue you still need a lot of sweetness from either syrup or sugar. So don’t know if they will get savoury at all. Curious what Elana comes up with though…..

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