I remember begging my mother to buy these mushroom meringues in a bakery as a child. Sometimes, she did, and it certainly was a treat. This melt-in-your-mouth meringues are something I make with left over egg whites from other recipes, after all, why waste a perfectly good egg whites right?
It is a surprisingly easy to make, and because the realistic looks comes from the irregularity. The assembly part is the most fun and can be enjoyed by the whole family.
Ingredients
2 egg whites (large, room temperature)
1/2 tsp salt
1/3 cup Caster Sugar
1/3 cup Powdered Sugar
1/8 tsp cream of tartar.
unsweetened cocoa powder for dusting
2 oz bittersweet chocolate, melted and slightly thickened to act as glue.
How to
Pre-Heat the oven to 93 decree Celsius or 200 degree Fahrenheit
Beat the egg white and salt, cream of Tartar together on medium speed, slowly add the caster sugar until glossy and high peak form. Add powdered sugar, beat until the mixture is dense.
Line parchment paper onto a baking sheet.
Transfer the mixture to a pipping bag fitted with a medium rough tip and pipe 1: long cones for the stems and a 1" to 1 1/2" circle for the caps and dust the caps with cocoa powder.
Bake until the meringues dry, about 1 1/2 to 2 hours. Let cool completely on a cooling rack.
Using the tip of a small knife to make a small hole in the center, flat underside of the mushroom caps.
Melt the chocolate and working one one mushroom at a time, spread a small amount of the melted chocolate onto the underside of the cap and fit the stem into the hole you made earlier. Let the melted chocolate harden.
Makes about 30 mushrooms,
Store in air tight container for up to one week or more.
It is a surprisingly easy to make, and because the realistic looks comes from the irregularity. The assembly part is the most fun and can be enjoyed by the whole family.
Ingredients
2 egg whites (large, room temperature)
1/2 tsp salt
1/3 cup Caster Sugar
1/3 cup Powdered Sugar
1/8 tsp cream of tartar.
unsweetened cocoa powder for dusting
2 oz bittersweet chocolate, melted and slightly thickened to act as glue.
How to
Pre-Heat the oven to 93 decree Celsius or 200 degree Fahrenheit
Beat the egg white and salt, cream of Tartar together on medium speed, slowly add the caster sugar until glossy and high peak form. Add powdered sugar, beat until the mixture is dense.
Line parchment paper onto a baking sheet.
Transfer the mixture to a pipping bag fitted with a medium rough tip and pipe 1: long cones for the stems and a 1" to 1 1/2" circle for the caps and dust the caps with cocoa powder.
Bake until the meringues dry, about 1 1/2 to 2 hours. Let cool completely on a cooling rack.
Using the tip of a small knife to make a small hole in the center, flat underside of the mushroom caps.
Melt the chocolate and working one one mushroom at a time, spread a small amount of the melted chocolate onto the underside of the cap and fit the stem into the hole you made earlier. Let the melted chocolate harden.
Makes about 30 mushrooms,
Store in air tight container for up to one week or more.