https://www.cutoutandkeep.net/projects/meringue-mushrooms • Posted by Aurum Press
PREPARATION: 1 hour COOKING: 1 hour MAKES: about 50 I like to use these little meringue mushrooms to decorate my Bûche de Noël at Christmas time but they make cute edible gifts whatever the time of year.
PREPARATION: 1 hour COOKING: 1 hour MAKES: about 50 I like to use these little meringue mushrooms to decorate my Bûche de Noël at Christmas time but they make cute edible gifts whatever the time of year.
Preheat the oven to 110°C/225°F/gas mark ¼, and line two baking sheets with baking parchment.
Whisk the egg whites until stiff but not dry. Whisk in the sugar 1 tablespoon at a time until the meringue is thick and glossy.
Fill a piping bag fitted with a large plain nozzle and pipe 3.5cm (1½in) dome shapes on to the baking sheets, spaced apart. Vertically pipe stem shapes alongside about 3cm (1¼in) high. Bake in a preheated oven for about 45 minutes to 1 hour until they are completely dry and they easily lift away from the baking parchment.
To assemble, spread the underside of the mushroom cap with chocolate. Carefully make a hole in the centre with the tip of a skewer. Dip the pointed end of the stalk into the chocolate and carefully insert into the hole. Leave upside down until set (when the chocolate is almost set, score lines with a cocktail stick to represent the gills of the mushroom). These cute meringue shapes keep for two weeks in an airtight container or sealed packet.