What’s Cooking? Meringue Mushrooms

What’s Cooking? Meringue Mushrooms

Meringue Mushrooms

In a large bowl, beat until soft peaks form: 4 egg whites (room temperature), 1 teaspoon vanilla, 1/2 teaspoon cream of tartar

Very gradually, add 1 tablespoon at a time, beating on high speed: 1 cup granulated sugar

Beat until meringue holds very stiff peaks

Preheat oven to 200′

Spoon meringue into pastry bag fitted with a plain tip. Pipe thin, pointed shapes to form stems, and round, button shapes onto the baking sheets to make mushroom caps. Use your finger or a spatula to smooth the tops of the caps if necessary. Dust lightly with unsweetened cocoa. Bake for 2 hours at 200′, turn off oven, and leave them in the oven to cool for another hour or overnight.

Working with very dry hands, use a small knife to carve a point out of the underside of the mushroom caps. Spread this underside with melted chocolate, and insert a stem into the indentation. Let set in a dry place, and store in an airtight container. These will keep for several weeks.

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