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1
Preheat oven to 200 degrees F.
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2
In a medium pot, combine egg whites and maple syrup.
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3
Turn flame on the lowest setting possible.
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4
Using a hand blender with whisk attachment, whisk for 4-5 minutes, until stiff glossy peaks form.
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5
Remove from heat.
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6
Blend in coffee extract, scraping sides and bottom of the pot to incorporate.
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7
Fit a pastry bag with a 1/2-inch round tip (Ateco #807) and fill bag with meringue.
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8
Line two baking sheets with parchment paper.
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9
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.
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10
Space them 1 inch apart.
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11
Bake at 200 degrees F for 3 hours then remove from oven and allow to cool completely.
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12
Melt chocolate in a saucepan over very low heat.
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13
Remove from heat once melted.
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14
Dip the base of each meringue in chocolate, then coat the base with chopped nuts.
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15
Transfer to a parchment lined baking sheet to set for 1 hour.
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16
Serve!
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17
Based on Martha Stewarts Coffee Meringue Acorns recipe.
