Meringue Acorns with Salted Pistachios and Chocolate

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

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

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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

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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.

Meringue Acorns with Salted Pistachios and Chocolate

5 from 7 votes
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $6-$9
Servings: 45 -50 acorns

Ingredients

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

  1. How to Make Meringue Acorns: Preheat Oven to 200° F.
  2. 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).
  3. 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.
  4. 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.
  5. 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 ;).
  6. 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.

Recipe 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.

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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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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

  • Tamara
    March 10, 2017

    If I wanted maringue to be little soft on the inside would I bake them less. I like them little chewy. Because I made like u have in the recipe but they were very crispy and hard. Thanks. Wish they were little softer. Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      Hi Tamara, this meringue recipe is intended to be more of a firm crisp, fully dried meringue cookie. You may have had a different recipe in mind? Reply

  • Tammy
    March 7, 2017

    Hi Natasha. Did you use toasted nuts or not? Thank you Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      Hi Tammy, I did not toast the nuts. No worries, I will always tell you when I do toast them 🙂 I hope you enjoy the recipe! Reply

  • Irina
    February 17, 2017

    Hi!
    I would like to make those and wondering if I can substitute white sugar for powdered sugar? If yes, how much powdered sugar should I use? Reply

    • Natasha
      natashaskitchen
      February 18, 2017

      Hi Irina, 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

  • Inna
    October 15, 2016

    Natasha,

    What kind/size of a baking sheet did you use to bake these? Did they all fit on one sheet for you? Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      Hi Inna, I used a standard large 11×17 baking sheet to make these and they did all fit. If you want more space, I would recommend this BIG 3/4 baking sheet. I LOVE mine and use it frequently. Reply

  • Liliya
    September 1, 2016

    What if I put them in the refrigerator after I’m done with them? What will happen then? Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Hi Liliya, meringue should not be refrigerated because moisture from the fridge will soften it and cause it to become mushy. These can safely be stored at room temperature just like you would regular chocolate chip cookies. Reply

      • Tammy
        March 10, 2017

        Another question should I coat them in chocolate and nuts if I’m making them for next day party? Will anything happen to maringue since I will dip it into warm chocolate? Thank you Reply

        • Natasha
          natashaskitchen
          March 10, 2017

          Hi Tammy, once the chocolate is cool enough to coat a spoon (not overly liquidy), there is no worry about it hurting the meringue. it sets fairly quickly, just make sure you leave them at room temperature and do not refrigerate. Reply

  • Svetlana
    February 28, 2016

    Hello Natasha umm is the cream of tartar necessary because I can’t find it at the store and maybe there’s a substitute for it? Reply

    • Natasha
      natashaskitchen
      February 29, 2016

      Hi, have you looked in the baking section next to all the spices? The cream of tartar is important in getting the texture of the acorns right and not hollow. Reply

      • Svetlana
        February 29, 2016

        Oh okay but there’s no substitute for it? Reply

        • Natasha
          natashaskitchen
          February 29, 2016

          Not that I know of. Reply

  • Irene
    December 30, 2015

    Natasha, when I make my meringues, theyre a fine texture, everyhing looks right until I take them out of the oven, the surface isn’t smooth. It is really wrinkly looking. I tried it 2 times, following the recipe precisely. Anything that you know causes it? Reply

    • Natasha
      natashaskitchen
      December 30, 2015

      Mine came out wrinkly when I used organic sugar which was more coarse than granulated sugar. I don’t think it dissolves the same way. Did you possibly do the same thing? Reply

      • Irene
        January 3, 2016

        Hmm, I used regular granulated sugar, Stop & Shop store brand. Maybe this brand is more course, so I could try sifting it? Reply

        • Natasha
          natashaskitchen
          January 4, 2016

          If it is regular granulated sugar it should be fine without having to do any sifting. Did you make sure to use room temp egg whites and also beat for the full 7 minutes for the sugar to fully incorporate into the white? Reply

  • Maria
    November 26, 2015

    Can these be frozen? Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      I don’t think meringue would freeze well. Reply

  • Olga
    October 21, 2015

    I tried this recipe and after a second attempt they still for some reason didn’t turn out right. I’ve worked with meringue before so the consistency was all right like it should be, but when they finished baking for some reason the outside is sticky like marshmellowy but inside is perfectly baked & dry like it needs to be.. Any idea what happened? Reply

    • Natasha
      natashaskitchen
      October 21, 2015

      Do you mean they were moist inside and dry outside – I’ve never seen it the way you mentioned – I didn’t even think that was possible :). Did you maybe make them very large? Did you use the regular bake setting rather than convection? Reply

      • Olga
        October 21, 2015

        I know I didn’t even think it was possible either! But yes, inside they were perfectly dry but outside they became sticky and marshmellowy. I made them yesterday and even checked them after they cooled, they came out perfectly baked. But I left them in the oven overnight and today they were sticky outside. And it got worse over time :/ I read online that it can do that in humidity but I wouldn’t say our weather was at all humid today… So I’m not sure. And I made them pretty small. I guess for future I won’t make them ahead of time? Lol I just thought it’d be easier since meringue usually holds up nicely for days. Reply

        • Natasha
          natashaskitchen
          October 22, 2015

          Yeah the first thing I thought was humidity also. Honestly I have no idea what else it could have been. I’ve never had that experience before – Idaho is a very dry place – and yes they should be fine at room temperature for several days when stored in a cool dry place. You’ve got me stumped 🙂 Reply

  • October 4, 2015

    Wow, these are fantastic. I pretty much ate half of them before I got to the dipping. I made them on a rainy day and found that they got wet and sticky within minutes, so keep them in a dry area. I would double the recipe because you will probably eat half of them. Reply

    • Natasha
      natashaskitchen
      October 4, 2015

      I know all about eating them before the dipping stage ;). Yeah, definitely store them in a cool dry place if you aren’t eating them right away. Great point! Reply

  • Ally
    December 24, 2014

    I made these yesterday and ended up not having enough chocolate so i went and got more today and started making them and noticed they were super chewy. and i checked the ones from yesterday and they were chewy too. could it be because i didn’t bake them enough? Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      Yes, if they aren’t fully dried out, they will be chewy. Did you follow the instructions exactly, bake the full 1 1/2 hours and use cream of tartar? Was there anything else that you could have done differently? How large did you make them? Reply

  • Yelena Gromova
    August 12, 2014

    Hello Natasha! I cant wait to make this cookies.
    What is cream of tartar for. Can i skip that? Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      It’s a white powder that is sold in a little spice jar in the spice section. It helps to stabilize the meringue so you don’t get air gaps in the cookies. It works best with the cream of tartar and I highly recommend it. Reply

  • Deana
    June 28, 2014

    Hi natasha! Can I use something instead of cream of tartar? Reply

    • Natasha
      natashaskitchen
      June 28, 2014

      That’s the only thing I’ve found that helps egg whites stay firm and hold their form without being filled with air pockets and gooey spots after they are baked. Reply

  • cassie
    January 3, 2014

    made these lil ones for Christmas party. real tasty and delicious with the nut mix. except didn’t like touching every little one for the dipping process. maybe next time ill make them a tad bigger. thank you. Reply

    • Natasha
      natashaskitchen
      January 3, 2014

      It’s definitely easier if they aren’t too tiny to pick up. Using a couple spoons is nice to since you can spoon the nuts over the sides of the chocolate and then lift them out without having to handle them too much. Reply

  • December 27, 2013

    I made these tonight for my family visiting! It was a huge hit. I think my fiancee’s exact words were “heaven in my mouth”. Thanks for the recipe. I love your blog btw. Great recipes and easy to follow! Reply

    • Natasha
      natashaskitchen
      December 27, 2013

      That’s a good way to describe these! 🙂 Thanks Lisa! I’m so glad you all enjoyed them. Reply

  • Natalya
    December 26, 2013

    Thank you Natasha for sharing this recipe . I made them for our family Christmas party and literally had to hide them for my husband he didn’t wNt to share them . They are supper delicious and easy to make !! Were a big hit at a party 🙂 Reply

    • Natasha
      natashaskitchen
      December 26, 2013

      It sounds like what was going on in my house. My testers were very eager to get their hands on these 😉 Reply

  • Luba
    December 21, 2013

    Natasha, how many days in advance can I make this for Christmas? And how would I store them, tightly covered or leave them out? Reply

    • Natasha
      natashaskitchen
      December 21, 2013

      The longest I’ve had them out at room temperature (in a fairly dry climate) was 5 days and they were just covered in plastic wrap sitting on a baking dish. The ingredients are not highly perishable and if you really wanted to, you could make them today 🙂 Reply

  • Tallya
    December 20, 2013

    So cute how the pistachios give them a green color, naturally! Since truffles are pretty much chocolate with cream, I think it would be great to add a dash of heavy cream to melted chocolate for the same result 🙂 If one doesn’t have a box of truffles laying around… Reply

    • Natasha
      natashaskitchen
      December 21, 2013

      Absolutely! That would make it like a ganache and that would be just as delicious! 🙂 Reply

  • December 20, 2013

    Then I better listen to , chef Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      December 20, 2013

      Sheesh 🙂 Ha ha. You’re funny. Reply

  • December 20, 2013

    Can I replace cream of tartar with something else? Reply

    • Natasha
      natashaskitchen
      December 20, 2013

      I wouldn’t recommend it. I’ve tried making meringues without it and they seem more chewy and sometimes are completely hollow inside. They will be “ok” without the cream of tartar but they will be great with it! 🙂 Reply

  • Inna
    December 18, 2013

    hey how long in advance can make these, before they go bad? Reply

    • Natasha
      natashaskitchen
      December 18, 2013

      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

  • Sarah
    December 14, 2013

    Natasha these look lovely. Just a question what’s cream of tartar? Is it widely available and is it necessary to use in the recipe or it can be skipped? Reply

    • Natasha
      natashaskitchen
      December 14, 2013

      It is available in probably every grocery store. look for it in the spices section. It’s a white powder. It makes the meringue sturdier and the texture is nicer. It’s a very good idea to use it in meringue. Reply

  • Lavinia
    December 13, 2013

    You did it again! These look amazing!!!! Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      Thank you. 🙂 Reply

  • December 13, 2013

    Wow, these look amazing and soo festive!. Definitely giving them a try.. 😉 Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      Aren’t they super festive? They just sing Christmas to me 🙂 Reply

  • Zina
    December 13, 2013

    Perfect..:) love these! Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      Why thank you 😉 Reply

  • December 13, 2013

    THESE are adorable! Sharing with our Fans. I need to make these 🙂 Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      You’re awesome and thank you so much for sharing 🙂 Reply

  • Vika
    December 13, 2013

    Meringue…. Elegance in simplicity.. Thank you for sharing this recipe. Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      You’re welcome. The also taste delish! 🙂 Reply

  • December 12, 2013

    These are super cute!!! Meringue..truffles..and hazelnuts/pistachios,got all my favorites!!! Reply

    • Natasha
      natashaskitchen
      December 13, 2013

      Thank you. Yes, everything delicious in one desert. It just melts in your mouth! Reply

  • December 12, 2013

    Wow just wow, a 5 star Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      Thank you! Much appreciated 😉 Reply

  • Alina
    December 12, 2013

    I can’t wait to make these!! Ps, you can grind up the organic sugar in a blender, it’ll turn out powdery smooth and the meringue results will be just as pretty! Just not as white 😉 Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      Oh now why didn’t I think of that?? I have a whole bag of it and I was wondering what to do with it 🙂 Reply

  • December 12, 2013

    We love this kind of cookies, they are delicious. Thank you for sharing with us these adorable little sweet treats-) Wishing you the best!

    Yelena Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      Thank you Yelena! You’re so sweet. Reply

  • Victoria
    December 12, 2013

    Natasha you are such a sweetie! Thank you for the kind things you said about me, I feel very flattered. I am also really excited to have made it on your blog (I’ve been admiring it for years now). I hope you and all the ladies who make these enjoy them as much as I did. Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      Thank YOU for sharing these goodies with me 🙂 You are very talented and we sure loved these cookies. I’m sure all of my party guests will agree that they are delicious! Definitely bake sale worthy! 😉 Reply

  • December 12, 2013

    Gorgeous! Haven’t had meringue cookies forever. On my list and will follow your instructions. Maybe I can try to make them with agave or honey? What do you think? I have big suspicion they won’t come out perfect as these.:) Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      Did you see the photo with the organic sugar? They didn’t work out as nicely. I’m not sure how honey or agave would change it. I just haven’t experimented with those in meringue. if you try it, I’d love to know if it works! 🙂 Reply

      • Vika
        December 13, 2013

        Perhaps you can use that organic sugar for ” Italian” meringues( when hot sugar syrup is used). Reply

        • Natasha
          natashaskitchen
          December 13, 2013

          I might have to give it a whirl! Thanks so much for the suggestion! 😉 Reply

      • December 13, 2013

        I saw those. I wonder how liquid sugar can work in meringue. I guess Italian meringue is the answer. Reply

  • Oksana
    December 12, 2013

    Beautiful! I will definitely be making them very very soon!! Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      Thank you and they taste as good as they look 😉 I hope you love them! Reply

  • December 12, 2013

    I’m definitely making these! Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      Oh I hope you love them!! 🙂 Reply

  • Lilly
    December 12, 2013

    Love these!!! How much in advance so you think I can make these? Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      None of these ingredients really spoil easily. I’d say at least 3 days. I just ate one on day 2 and they are just as good as they were yesterday. 😉 Reply

  • Tatiana
    December 12, 2013

    Wow, this looks so amazing! I’ve been recently trying to get recipes from my heritage to turn out ‘right’ instead of ‘fright’…ful… and after a failure at making Golubtsi decided I’d try again with help… Found your website and got distracted looking at all the lovely recipes! 🙂 I’m not usually very fond of sweets, but these look tasty AND cute – do you think adding almonds as well would dilute the taste too much?

    I mostly tend to lurk, but this is a great website and thank you *so much* for providing loads of excellent recipes! I can’t wait to try making them all!! Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      lurk; lol. Lurkers welcome. 😉 Thanks for your sweet feedback. I think almonds would be a nice substitute instead of hazelnuts or you can use all 3 nuts. combined. I don’t think it would dilute it at all 🙂 Reply

  • Kristina
    December 12, 2013

    This is so wonderful! Thank You and Victoria for sharing, both of you are very sweet. Can’t wait to try these goodies and place in a pretty jar for my in laws:) Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      These would be super adorable in glass jars. What a great gift idea! Reply

  • December 12, 2013

    Natasha, you’re right these cookies look so stylish! What a gorgeous treat for Christmas! If you make at least one new Christmas cookie for the holidays, I wonder how many recipes you already have up your sleeve by now? 🙂 My mom used to make similar cookies with meringue and other nuts over the cookie part – I think this is actually a Russian recipe (at least to me 🙂 ). Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      That’s so cool!! Do you happens to have a pic of then posted somewhere? I’d love to see your moms version. Reply

      • December 13, 2013

        I don’t think so – back then I did not have a camera with me at all times. I need to ask my mom to make them again and take a photo! Reply

        • Natasha
          natashaskitchen
          December 13, 2013

          That would be so cool! 🙂 Thanks Julia. It’s cool to know this recipe probably has some Russian roots 😉 Reply

  • December 12, 2013

    Oh these are ridiculously cute! I am working on a meringue post too, great minds think alike! Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      You are a cooking genius and I can’t wait to see your post!! Reply

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