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Luscious Paleo Coffee Meringue Acorns dipped in chocolate and speckled with pistachios.
Preheat oven to 200°F.
In a medium pot, combine egg whites and maple syrup. Turn flame on the lowest setting possible. Using a hand blender with whisk attachment, whisk for 4-5 minutes, until stiff glossy peaks form. Remove from heat. Blend in coffee extract, scraping sides and bottom of the pot to incorporate.
Fit a pastry bag with a ½-inch round tip (Ateco #807) and fill bag with meringue. Line two baking sheets with parchment paper.
Pipe meringue “kisses,” each 1 1/4 inches in diameter, onto the baking sheets releasing pressure and pulling pastry bag straight up as you form them. Space them 1 inch apart.
Bake at 200°F for 3 hours then remove from oven and allow to cool completely.
Melt chocolate in a saucepan over very low heat. Remove from heat once melted.
Dip the base of each meringue in chocolate, then coat the base with chopped nuts. Transfer to a parchment lined baking sheet to set for 1 hour. Serve!
Based on Martha Stewart’s Coffee Meringue Acorns recipe.
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