Marthas Coffee Meringue Acorns

1. 1

   Preheat oven to 200 degrees F.

2. 2

   In a medium pot, combine egg whites and maple syrup.

3. 3

   Turn flame on the lowest setting possible.

4. 4

   Using a hand blender with whisk attachment, whisk for 4-5 minutes, until stiff glossy peaks form.

5. 5

   Remove from heat.

6. 6

   Blend in coffee extract, scraping sides and bottom of the pot to incorporate.

7. 7

   Fit a pastry bag with a 1/2-inch round tip (Ateco #807) and fill bag with meringue.

8. 8

   Line two baking sheets with parchment paper.

9. 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.

10. 10

    Space them 1 inch apart.

11. 11

    Bake at 200 degrees F for 3 hours then remove from oven and allow to cool completely.

12. 12

    Melt chocolate in a saucepan over very low heat.

13. 13

    Remove from heat once melted.

14. 14

    Dip the base of each meringue in chocolate, then coat the base with chopped nuts.

15. 15

    Transfer to a parchment lined baking sheet to set for 1 hour.

16. 16

    Serve!

17. 17

    Based on Martha Stewarts Coffee Meringue Acorns recipe.

* Per serving · 4 servings · Values may vary.