Acorn Meringue Cookies
User Reviews
4.4
15 reviews
Good
Acorn Meringue Cookies
Report
Acorn meringue cookies are adorable cocoa-flavored meringue kisses dipped in chocolate and coated with ground walnuts. They look like little acorns, but taste like the crispest little chocolatey treat you've ever had!
Share:
Ingredients
- 2 egg whites
- 1/8 tsp cream of tartar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 Tbsp unsweetened cocoa powder
For decorating
- 4 ounces semi sweet chocolate
- 1 1/2 cups walnut pieces, coarsely ground
Add to Shopping List
Instructions
- Preheat oven to 250F and line two baking sheets with parchment paper. Note: it helps to lightly spray or add a few dabs of butter to the tray first so the paper adheres well. This will help you when you are piping out your meringue.
- In the (very clean!) bowl of a stand mixer, beat the egg white and cream of tartar at medium/medium-high speed until foamy (a minute or so).
- Turn the mixer up to high speed, and with the mixer running, add the sugar about a big spoonful at a time, allowing it to get mixed in for 30 seconds or so between each addition.
- Continue whipping the meringue until it is thick and glossy, and add the vanilla extract and cocoa powder.
- When the meringue holds stiff peaks, it is done. Be sure to use a silicone spatula to scrape down the sides of the bowl to get everything well incorporated.
- Transfer to a piping bag fitted with a large piping tip. I used the Wilton A-1 round tip here. If you use another size, just be aware that your baking time may need to be adjusted for larger or smaller cookies.
- To make perfect acorn shapes, hold the tip of the piping bag about 1/2" above the surface of the cookie sheet. Pipe the bottom of the acorn without moving the piping tip, and then lift up quickly at the end for a little pointy tip.
- Bake for about 1 hour (this makes meringues that are crisp all the way through). Turn off the oven after 1 hour and crack the door open. Leave the meringues in the oven for another half hour before removing.
- When the cookies have fully cooled, melt the chocolate in the microwave or in a double boiler. Place the ground walnuts in a shallow bowl for dipping.
- Carefully dip the base of each meringue cookie into the melted chocolate, and then roll it in the ground walnuts to coat.
- Place the cookies back onto the parchment lined baking sheet and allow the chocolate to fully harden before moving.
- Store them in an airtight container at room temperature. As long as the air is not humid, they will last several days this way.
Notes
- *recipe inspired by Martha.
- You can freeze meringue cookies for up to 3 months in an airtight container. Let them thaw on the counter. Do not put meringues in the refrigerator or they will get soft.
Nutrition Information
Show Details
Calories
75kcal
(4%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
4mg
(0%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 4mg | 0% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
Other Recipes
You'll Also Love
