Marthas Coffee Meringue Acorns

• 2 whole Egg Whites
• 1/2 cups Maple Syrup
• 1 Tablespoon Coffee Extract
• 3 ounces, weight Dark Chocolate
• 1 cup Pistachios, Finely Chopped

1. Preheat oven to 200 degrees F.
2. In a medium pot, combine egg whites and maple syrup.
3. Turn flame on the lowest setting possible.
4. Using a hand blender with whisk attachment, whisk for 4-5 minutes, until stiff glossy peaks form.
5. Remove from heat.
6. Blend in coffee extract, scraping sides and bottom of the pot to incorporate.
7. Fit a pastry bag with a 1/2-inch round tip (Ateco #807) and fill bag with meringue.
8. Line two baking sheets with parchment paper.
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. Space them 1 inch apart.
11. Bake at 200 degrees F for 3 hours then remove from oven and allow to cool completely.
12. Melt chocolate in a saucepan over very low heat.
13. Remove from heat once melted.
14. Dip the base of each meringue in chocolate, then coat the base with chopped nuts.
15. Transfer to a parchment lined baking sheet to set for 1 hour.
16. Serve!
17. Based on Martha Stewarts Coffee Meringue Acorns recipe.

egg whites, maple syrup, coffee, chocolate, pistachios

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/marthae28099s-coffee-meringue-acorns/ (may not work)