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Martha’s Coffee Meringue Acorns

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Level: Intermediate

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Description

Luscious Paleo Coffee Meringue Acorns dipped in chocolate and speckled with pistachios.

Ingredients

  • 2 whole Egg Whites
  • ½ cups Maple Syrup
  • 1 Tablespoon Coffee Extract
  • 3 ounces, weight Dark Chocolate
  • 1 cup Pistachios, Finely Chopped

Preparation

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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