These Meringue Acorns are a real show stopper and taste heavenly. Vanilla meringue surrounded by melted chocolate truffles and covered with salty nuttiness | natashaskitchen.com

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Every year I love to make at least one new Christmas cookie. These Meringue Acorns are a real show stopper and taste heavenly. Imagine the sweet crunch of vanilla meringue surrounded by melted chocolate truffles and covered with salty nuttiness. It’s a winner!

P.S. If you have a Costco membership, get the chocolate truffles now while they are available for the holidays; you can melt them as an easy ganache over cakes and all kinds of baked goodies. Also get the salted pistachios. There’s just something about salt and chocolate that makes me want to do cartwheels.

I’m planning to serve these at my upcoming Christmas party (if I can keep them hidden from the Mr. and the mini Mr.). My friend Victoria (whom I met on Instagram), shared this recipe with me. These cookies remind me of her; stylish, gorgeous and really great taste!

Ingredients for Meringue Acorns:

3 egg whites, room temp (you can bring them to room temp in warm water for 15 min)
3/4 cup granulated white sugar
1/8 tsp salt
1/8 tsp cream of tartar
1 tsp vanilla extract

Toppings and Coating:

1 cup  truffle chocolate (sold at Costco) or melted semi-sweet chocolate
1 1/2 cups of nuts (I used a mix of 3/4 cup salted pistachios and 3/4 cup hazelnuts)

Meringue Acorns Wide

Meringue Acorns Wide-9

So, P.S. I tested these with both organic sugar from Costco and regular white granulated sugar and had much prettier results with the granulated sugar. Bummer.

I think it was because the granules were bigger with the organic sugar and they didn’t blend into the eggs very well. The granulated sugar meringue also had a better crunch. (Organic sugar on the left, Granulated sugar on the right):

Meringue Acorns Wide-19

How to Make Meringue Acorns:

Preheat Oven to 200° F.
1. Add 3 egg whites, 3/4 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat on high speed for 7 minutes until you have glossy ribbons and the peaks stay fairly stiff. Beat in 1 tsp vanilla on high speed for another min or so or until well incorporated (scrape down the bowl if you see stray streaks of vanilla).

Meringue Acorns-1

Meringue Acorns Wide-18

2. Use a 3/8″ piping tip. I used my Wilton 2A tip with a piping bag and pipe meringue kisses onto a parchment lined large cookie sheet (about 1″ apart). You want the base of your “kisses” to be about 1-inch wide.

Here’s my technique, squeeze until your base is 1″ in diameter then release pressure as you lift your bag up to create a pointy tip. Here’s a little video I posted to Instagram. This might work with a big ziploc bag and a 3/8″ round hole cut in the corner. I don’t see why not.

Meringue Acorns Wide-17

Meringue Acorns 24

Meringue Acorns Tall-4

3. Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done. Remove from oven and pull the parchment paper off the baking sheet and let the meringues cool on the paper at room temp.

When they come out of the oven, they will be crisp on the outside a little marshmallowy on the inside, but will harden as they cool.

Meringue Acorns Wide-4

4. Once they cool to room temp. Grind up some nuts in a food processor by pulsing them until they are coarse crumbles. After about the 5th hazelnut, I was really wishing I had just bought the pre-shelled nuts. My poor fingers. My husband had to finish them off ;).

Meringue Acorns Wide-6

Meringue Acorns

5. Melt some chocolate over very low heat just until melted. Dip the bottoms of the meringue kisses into the chocolate and let any excess poor off, then pat/roll the chocolaty bottom into your chopped nuts. You can also spoon the nuts onto your acorns.

Meringue Acorns Wide-14

Meringue Acorns Wide-20

P.S. If you are using chocolate truffles, you want it thin enough to coat a spoon. Don’t over melt them (they melt super fast) or it won’t coat well. If that happens, let it sit and cool down a bit so you get a real nice coating. You can also heat it back up again if needed. This chocolate isn’t as finicky as semi-sweet chocolate when it comes to re-heating.

Meringue Acorns-2

The more nuts and chocolate, the merrier.

Meringue Acorns Tall

Come on, admit it, you want to bite that.

These Meringue Acorns are a real show stopper and taste heavenly. Vanilla meringue surrounded by melted chocolate truffles and covered with salty nuttiness.

Credits: This recipe comes from my friend Victoria (who I met on Instagram) and was inspired by Martha Stewarts Coffee Meringue Acorns.

Natasha's Kitchen Cookbook

Meringue Acorns with Salted Pistachios and Chocolate

4.92 from 12 votes
Author: Natasha of NatashasKitchen.com
These Meringue Acorns are a real show stopper and taste heavenly. Vanilla meringue surrounded by melted chocolate truffles and covered with salty nuttiness.
Imagine the sweet crunch of vanilla meringue surrounded by melted chocolate truffles and covered with salty nuttiness.
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Ingredients 

Servings: 45 -50 acorns

Ingredients for Meringue:

  • 3 egg whites, room temp (you can bring them to room temp in warm water for 15 min)
  • 3/4 cup granulated white sugar
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla extract

Toppings and Coating:

  • 1 cup truffle chocolate, sold at Costco or melted semi-sweet chocolate
  • 1 1/2 cups of nuts, I used a mix of 3/4 cup salted pistachios and 3/4 cup hazelnuts

Instructions

  • How to Make Meringue Acorns: Preheat Oven to 200° F.
  • Add 3 egg whites, 3/4 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat on high speed for 7 minutes until you have glossy ribbons and the peaks stay fairly stiff. Beat in 1 tsp vanilla on high speed for another min or so or until well incorporated (scrape down the bowl if you see stray streaks of vanilla).
  • Use a 3/8" piping tip. I used my wilton 2A tip with a piping bag and pipe meringue kisses onto a parchment lined large cookie sheet (about 1" apart). You want the base of your "kisses" to be about 1-inch wide. Here's my technique, squeeze until your base is 1" in diameter then release pressure as you lift your bag up to create a pointy tip. This might work with a big ziploc bag and a 3/8" round hole cut in the corner. I don't see why not.
  • Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done. Remove from oven and pull the parchment paper off the baking sheet and let the meringues cool on the paper at room temp. When they come out of the oven, they will be crisp on the outside a little marshmallowy on the inside, but will harden as they cool.
  • Once they cool to room temp. Grind up some nuts in a food processor by pulsing them until they are coarse crumbles. After about the 5th hazelnut, I was really wishing I had just bought the pre-shelled nuts. My poor fingers. My husband had to finish them off ;).
  • Melt some chocolate over very low heat just until melted. Dip the bottoms of the meringue kisses into the chocolate and let any excess poor off, then pat/roll the chocolaty bottom into your chopped nuts. You can also spoon the nuts onto your acorns. The more nuts and chocolate, the merrier.

Notes

P.S. I tested these with both organic sugar from Costco and regular white granulated sugar and had much prettier results with the granulated sugar. Bummer. I think it was because the granules were bigger with the organic sugar and they didn't blend into the eggs very well. They granulated sugar meringue also had a better crunch.
PPS. P.S. If you are using chocolate truffles, you want it thin enough to coat a spoon. Don't over melt them (they melt super fast) or it won't coat well. If that happens, let it sit and cool down a bit so you get a real nice coating. You can also heat it back up again if needed. This chocolate isn't as finicky as semi-sweet chocolate when it comes to re-heating.
Course: Dessert
Cuisine: French
Keyword: Meringue Acorns
Skill Level: Medium
Cost to Make: $

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These Meringue Acorns are a real show stopper and taste heavenly. Vanilla meringue surrounded by melted chocolate truffles and covered with salty nuttiness | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Han
    December 12, 2018

    Hi Natasha, I see the meringue with 3 egg white and 3/4 will be very sweet. Is it possible to reduce sugar in the meringue? Would it collapse if I reduce the sugar?

    Reply

    • Natashas Kitchen
      December 12, 2018

      Hi Han! I haven’t tested it that way so I’m not sure if it would work and if the meringue would form properly. I’ve just never seen it done with powdered sugar either. Meringue is typically made with white sugar.

      Reply

  • Jeanette
    December 9, 2017

    Re: Organic sugar. If you find the grains are too big, just pulse them in the blender until they are the size you want. Whenever a recipe calls for caster sugar, for example, I just weigh out the amount of granulated (organic sugar) and pulse until it is finely ground. I have had not problems using organic sugar in anything I have made.

    Reply

    • Natasha's Kitchen
      December 9, 2017

      Thanks for sharing your tips with other readers Jeanette!

      Reply

  • Andrea Swann
    December 5, 2017

    If these can’t be frozen to save for Christmas, how long can they be stored in an airtight container?

    Reply

    • Natasha
      natashaskitchen
      December 5, 2017

      Andrea, I’ve had them at room temp for 5 day and they were still delicious! Just keep them in tupperware or on a platter covered in plastic wrap.

      Reply

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