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Acorn Meringue

These adorable little kisses are made from crunchy meringue and topped with scrumptious chocolate and pecan brittle. A very elegant dessert offering. Here is a link to a video of...

These adorable little kisses are made from crunchy meringue and topped with scrumptious chocolate and pecan brittle. A very elegant dessert offering. Here is a link to a video of us making these meringues
  
Makes: 16 acorn meringues
Ingredients
Egg white 75g
Caster Sugar 150g
Milk chocolate (tempered) 150g
Blitzed up pecan brittle 150g
Apple cider vinegar (small amount for wiping bowl)
  
Method
- Preheat oven to 100C (fan forced)
- Weigh out the egg white and caster sugar
- Whip egg whites until stiff peaks have formed
- Slowly shake in caster sugar whilst whisking
- Whisk on high for another couple in minutes until thick and glossy
- Scoop mixture into piping bag and pipe onto a tray with baking parchment, the meringues have a base of approximately 5cm
- Bake for 1hr, when ready turn off oven and let them sit inside the oven for 1hr to cool completely
- Whilst waiting blitz your pre bought pecan brittle into a crumb consistency
- Once ready, microwave temper your chocolate
- Dip the bottom of the meringue in the chocolate and then directly into the brittle
- Serve straight away or keep in an airtight container for up to 1 week
  
Tips
- Wipe your bowl and utensils with apple cider vinegar to eliminate residual fat which can cause meringues to deflate
- Use a round piping tip in your piping bag to create a smooth droplet shape
- If you prefer a dryer meringue you can cook it for an extra 30 min

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