Description
Delightfully crisp and airy meringue acorns dipped in luscious melted chocolate and coated with a crunchy mix of salted pistachios and hazelnuts. These whimsical treats combine the sweetness of meringue with the rich texture of nuts and chocolate, perfect for festive occasions or anytime you want a light yet indulgent dessert.
Ingredients
Scale
Meringue
- 3 egg whites (room temperature, or warmed in warm water for 15 minutes)
- 3/4 cup granulated white sugar
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- 1 tsp vanilla extract
Toppings
- 1 cup truffle chocolate (or melted semi-sweet chocolate)
- 1 1/2 cups nuts (3/4 cup salted pistachios, 3/4 cup hazelnuts)
Instructions
- Preheat the oven: Set your oven to 200° F to gently dry and bake the meringue acorns slowly without browning.
- Make the meringue: In a clean bowl, combine 3 egg whites, 3/4 cup sugar, 1/8 tsp salt, and 1/8 tsp cream of tartar. Beat on high speed for 7 minutes until you achieve glossy ribbons and stiff peaks. Then add 1 tsp vanilla extract and continue beating on high for another minute until fully incorporated, scraping down the bowl as needed.
- Pipe the meringues: Using a piping bag fitted with a 3/8″ tip (like Wilton 2A), pipe meringue kisses about 1 inch apart onto a parchment-lined large baking sheet. Make sure the base of each kiss is about 1-inch in diameter by squeezing and then releasing pressure as you lift the bag to create a pointed tip.
- Bake the meringues: Place the tray in the oven and bake at 200ËšF for 1 hour and 30 minutes. The meringues should slide off the parchment easily when done. Remove them from oven and let cool on the parchment paper at room temperature. The exterior will be crisp and the inside slightly marshmallowy but will harden on cooling.
- Prepare the nuts: Once cool, pulse the pistachios and hazelnuts in a food processor until coarsely chopped, creating nutty crumbles suitable for coating.
- Melt the chocolate and finish the acorns: Gently melt the truffle or semi-sweet chocolate over very low heat just until smooth. Dip the bottom of each meringue kiss into the melted chocolate, let excess drip off, then roll or pat the chocolate-coated base into the chopped nuts. Alternatively, spoon the nut mixture onto the chocolate base for extra nut coverage.
Notes
- Using room temperature egg whites helps achieve better volume and stability in the meringue.
- Ensure your mixing bowl and beaters are perfectly clean and free of grease to make fluffy meringue.
- The low baking temperature prevents browning and dries the meringue slowly for a crisp texture.
- Pre-shelled nuts save time and effort when chopping; otherwise be patient with shelling.
- You can substitute semi-sweet chocolate with dark or milk chocolate depending on your preference.
- Store finished meringue acorns in an airtight container at room temperature to keep them crisp.
